Ingredients
1 pheasant (2 to 3 pounds)1/4 teaspoon salt, divided1/4 teaspoon pepper, divided2 tablespoons butter, melted1 package (12 ounces) fresh or frozen cranberries, thawed1 cup sugar1 cup orange juice1/2 teaspoon ground cinnamon2 tablespoons grated orange zest
Preparation
Sprinkle cavity of pheasant with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place pheasant on a rack in shallow roasting pan. Drizzle with butter; sprinkle with remaining salt and pepper. Cover and bake at 325° for 45 minutes. Uncover; bake 40-60 minutes longer or until a thermometer reads 180°, basting with pan juices frequently.
Meanwhile, in a large saucepan, combine the cranberries, sugar, orange juice and cinnamon. Cook over medium heat for 10-12 minutes or until the berries begin to pop, stirring frequently. Stir in the orange zest. Simmer 5 minutes longer. Cover pheasant with foil and let stand for 10 minutes before carving. Serve sauce with pheasant.
