Roasted Pheasant with Cinnamon Cardamom Sautéed Apples, Apple Brandy Sauce

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Roasted Pheasant


Roasted Pheasant with Cinnamon Cardamom Sautéed Apples, Apple Brandy Sauce
Serves 2
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Prep Time
30 min
Cook Time
30 min
Total Time
1 min
Prep Time
30 min
Cook Time
30 min
Total Time
1 min
  1. 1 (3 pound) Pheasant
  2. 1 cup Chicken Stock
  3. 1/4 cup Apple Brandy (Calvados)
  4. 1/2 tsp. Ground Cinnamon
  5. 1/2 tsp. Ground Cardamom
  6. 1/2 tsp. Ground Black Pepper
  7. 1/2 tsp. Ground Allspice
  8. 3 Sprigs Fresh Thyme
  9. 1 Tbs. Kosher Salt
  10. 4 Tbs. Olive Oil
  11. 1 Tbs. Flour
  12. 1 Tbs. Butter
For the Sautéed Apples
  1. 1 Granny Smith Apple (Quartered and core removed)
  2. 1/2 tsp. Ground Cinnamon
  3. 1/2 tsp. Ground Cardamom
  4. 1/2 tsp. Ground Allspice
  5. 2 Tbs. Butter
  6. 1 tsp. Sugar
  7. Wild Rice with Pecans and Dried Blueberries
  8. Serves 2
  9. 1/2 cup Wild Rice
  10. 1 Shallot, minced
  11. 2 cloves Garlic, minced
  12. 3 sprigs fresh thyme
  13. 1 and 3/4 cups Chicken Stock
  14. 1/4 cup Pinot Noir wine (or Merlot)
  15. 1/3 cup diced Carrots
  16. 2 Spring Onions (green onions) sliced into rings (including green parts)
  17. 1/3 cup lightly crushed Pecans
  18. 1/3 cup Dried Blueberries (substitute dried cranberries or cherries)
  19. Kosher salt and Fresh Cracked Pepper
  20. 1 tbs. Butter
  21. 2 tbs. Olive Oil
  1. 24 Hours ahead, mix cinnamon, cardamom, black pepper, allspice, fresh thyme, and salt, and rub over and inside the cavity of defrosted pheasant. Place the pheasant in a zip lock bag and pour 4 Tbs. olive in the bag, and place in the fridge overnight.
  2. Next day, remove the pheasant from the fridge 1 hour before roasting to bring to room temperature. Preheat the oven to 375 degrees.
  3. Re-season pheasant with a bit more salt and pepper. Heat an oven safe sauté pan (cast iron) over medium high heat and add 2 tbs. olive oil and sear all sides of the pheasant until lightly brown, about 5 minutes total. Then place the pheasant in the oven and roast, uncovered, for 30 minutes.
  4. Remove the pheasant and place on a cutting board and tent with foil. Place the pan back to the burner and heat 2 tbs. butter over medium heat. Sprinkle the cut apple slices with cinnamon, cardamom, allspice and sauté in the butter 2 minutes, sprinkle with 1 tsp. sugar and sauté 1 minute more.
  5. Remove the apples with a slotted spoon and set aside. Then add 1tbs. butter and 1 tbs. flour to make a roux. Cook for 1 minute and deglaze pan with apple brandy and chicken stock, whisk over medium-high heat until it thickens, about 2 minutes. Check for seasoning.
  6. Carve the pheasant and serve with apples and pour sauce over top.
Directions for Wild Rice with Pecans and Dried Blueberries
  1. In a small pot over medium heat, sauté the minced shallot and garlic in butter and olive oil for 2 minutes. Add Rice and fresh thyme sauté, for 1 minute.
  2. Add wine and heat on High heat for 1 minute. Add chicken stock, cover pot and reduce heat to gentle simmer and cook for approx. 30 minutes (recipe tested at 50 ft. above sea level, may need longer for higher elevations).
  3. Then remove lid and add diced carrots, and simmer 15 minutes more, (replace the lid if the liquid is evaporating too quickly and add more stock or water, if needed).
  4. Check the rice, it should be al dente'.... the liquid should be mostly evaporated at this point. Remove the rice from the heat and add the pecans, green onions and blueberries.
  5. Check for any additional salt and pepper. Serve with Roasted Pheasant.
  1. The rice can be cooked a day ahead and reheated in the microwave.
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