Episode 303: Happy Holidays: Vanessa's Roast Pheasant with Cranberry Sauce and Mashed Potato

By Aaron Welsh | Dec 18th, 2014

Challenge: Happy Holidays

Dish: Vanessa's Roast Pheasant with Cranberry Sauce and Mashed Potato


1 whole pheasant
1 tbsp grapeseed oil
2 russet potatoes
½ cream
2 tbsp butter
½ cup cranberry, dried
1/8 cup currant
1 tbsp currant jam
¼ cup port
2 tbsp sherry vinegar
1 tbsp cinnamon
1 tbsp cloves
1 orange
1 tbsp all spice
2 tbsp butter

Cut out the back bone of the pheasant, cover with oil, broil in oven, bathe every 5 minutes with juice from pan.

In saucepan, add cranberry, currant, wine, currant jelly, sherry & spices. Bring to boil, then reduce to simmer, sauté until thickened. Season to taste.

Cut potatoes into 1 inch chunks, add to boiling water. Cook until tender. Strain and put through ricer. Add cream, butter and salt to taste.



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