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Cranberry Pheasant

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
TARAZ1

TARAZ1

This is an easy way to cook your pheasant. I sometimes cut the pheasant in strips to get a different look. Excellent served with garlic mashed potatoes and a vegetable.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 787 kcal
  • 39%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 45.9 g
  • 92%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 1361 mg
  • 54%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Arrange the pheasant pieces in a lightly greased shallow baking dish. In a medium bowl, stir together the onion soup mix, cranberry sauce and Catalina dressing. Pour the sauce over the pheasant. Cover the dish with a lid or aluminum foil.
  3. Bake for 1 hour in the preheated oven, until meat comes easily off the bone.
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Reviews

NMC
14

NMC

10/29/2007

This was good. The left-overs are better. I give it 5-stars because it is an easy and fast recipe. Usually pheasant recipes require too much prep...flour, fry and then bake.... Thanks for the recipe.

pierbumper
8

pierbumper

11/26/2007

Any recipe with Catalina dressing should be avoided! This was not good! I didn't know what Catalina dressing is, but now that I know, I will avoid it!

catinmylap
2

catinmylap

2/3/2013

Turned out GREAT and sooooo easy! I only had one pheasant, so I used chicken too. Since I was using boneless meat I thought it would cook quicker, but it took the whole hour to get tender. The cranberry sauce I bought was a generic brand, but I suggest using a name brand. The generic wasn't very chunky. Next time I'm thinking of using cocktail sauce instead of the Catalina dressing for some kick!

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