Ingredients with Measurements:
- 2 pheasants, cleaned and dressed
- Salt and pepper
- 1/2 cup red currant jelly
- 1/2 cup red wine vinegar
- 1/2 cup port wine
- 1/2 cup beef broth
- 1/2 cup orange marmalade
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Special equipment needed:
- Roasting pan
- Meat thermometer
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the pheasants with salt and pepper.
3. Place the pheasants in a roasting pan and roast for 45-60 minutes, or until the internal temperature reaches 165°F.
4. While the pheasants are roasting, prepare the Cumberland sauce. In a saucepan, combine the red currant jelly, red wine vinegar, port wine, beef broth, orange marmalade, ginger, cloves, cinnamon, dry mustard, and cayenne pepper.
5. Bring the sauce to a boil over medium-high heat, stirring constantly.
6. Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened.
7. In a separate saucepan, melt the butter over medium heat.
8. Whisk in the flour and cook for 1-2 minutes, or until the mixture is smooth and bubbly.
9. Gradually whisk in the Cumberland sauce and cook for an additional 2-3 minutes, or until the sauce is thick and smooth.
10. Remove the pheasants from the oven and let them rest for 10 minutes.
11. Carve the pheasants and serve with the Cumberland sauce.
Time:
Preparation time: 20 minutes
Cooking time: 45-60 minutes
5. Temperature:
Roasting temperature: 375°F
Internal temperature of pheasants: 165°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 14g
Saturated Fat: 5g
Cholesterol: 150mg
Sodium: 350mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 29g
Protein: 40g
Substitutions for ingredients:
- Red currant jelly can be substituted with raspberry or blackberry jelly.
- Red wine vinegar can be substituted with apple cider vinegar.
- Port wine can be substituted with red wine or sherry.
- Beef broth can be substituted with chicken or vegetable broth.
- Orange marmalade can be substituted with apricot or peach preserves.
Variations:
- Substitute pheasant with chicken or turkey.
- Add chopped shallots or garlic to the sauce for extra flavor.
- Add a splash of Worcestershire sauce or soy sauce to the sauce for a savory twist.
- Substitute ground allspice for the cloves and cinnamon for a different spice profile.
Tips and tricks:
- To ensure even cooking, tie the legs of the pheasants together with kitchen twine.
- Baste the pheasants with melted butter or oil every 20 minutes while roasting.
- Let the pheasants rest for at least 10 minutes before carving to allow the juices to redistribute.
- Make the Cumberland sauce ahead of time and reheat it before serving.
Storage instructions:
- Store leftover pheasant and Cumberland sauce separately in airtight containers in the refrigerator for up to 3 days.
- Reheat the pheasant in the oven or microwave until heated through.
- Reheat the Cumberland sauce in a saucepan over low heat, stirring constantly, until heated through.
Reheating instructions:
- To reheat the pheasant, place it in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
- To reheat the Cumberland sauce, place it in a saucepan over low heat and stir constantly until heated through.
Presentation ideas:
- Arrange the carved pheasant on a platter and drizzle the Cumberland sauce over it.
- Garnish with fresh herbs, such as parsley or thyme.
- Serve with roasted vegetables or mashed potatoes.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Orange slices
- Cranberries
Pairings:
- Red wine, such as Pinot Noir or Cabernet Sauvignon
- Roasted vegetables, such as Brussels sprouts or carrots
- Mashed potatoes or sweet potatoes
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes or sweet potatoes
- Wild rice pilaf
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the pheasant is not cooked through, return it to the oven and continue roasting until the internal temperature reaches 165°F.
- If the Cumberland sauce is too thick, add a splash of beef broth or water to thin it out.
- If the Cumberland sauce is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Always wash your hands and utensils before handling raw poultry.
- Use a meat thermometer to ensure the pheasant is cooked to a safe internal temperature of 165°F.
- Store leftover pheasant and Cumberland sauce in the refrigerator for up to 3 days.
Food history:
- Cumberland sauce is a traditional British sauce that dates back to the 19th century. It is typically served with game meats, such as pheasant or venison.
Flavor profiles:
- The pheasant has a mild, gamey flavor that is complemented by the sweet and tangy Cumberland sauce. The sauce has a fruity, spicy flavor with hints of ginger, cloves, and cinnamon.
Serving suggestions:
- Serve the pheasant and Cumberland sauce on a platter with roasted vegetables and mashed potatoes for a hearty and elegant meal.
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Region: British