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Roast pheasant breast with potato wedges and cranberry sauce

Roast pheasant breast with potato wedges and cranberry sauce is a sauces recipe made with Olive Oil, Clear Honey, and Red Wine Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the potato wedges, cut the potato into wedges and place in a baking dish.

2. 2

   Drizzle over the olive oil and add the thyme and garlic.

3. 3

   Season well with salt and freshly ground black pepper and toss together.

4. 4

   Place in the oven and roast for 20 minutes, or until the wedges are cooked through and golden on the outsides.

5. 5

   Meanwhile, to make the cranberry sauce, place the cranberries into a pan with the onion, orange juice and zest, honey, red wine vinegar and red wine.

6. 6

   Bring to the boil, then reduce the heat, stir the sauce thoroughly and simmer gently, stirring occasionally, for ten minutes, or until the sauce has reduced to a pouring consistency.

7. 7

   Meanwhile, for the pheasant, heat a heavy-bottomed frying pan.

8. 8

   Season the pheasant breast all over with salt and freshly ground black pepper.

9. 9

   Add the olive oil and the butter to the pan, then add the pheasant breast, skin-side down, and cook for 2-3 minutes on each side, or until just cooked through and golden-brown.

10. 10

    Place the pheasant on a warm serving plate with the crispy potato wedges and a spoonful of the cranberry sauce.

11. 11

    Serve the remaining sauce on the side, or use for another recipe.