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Roasted Pheasant and Vegetables with Sweet and Sour Sauce Recipe

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3.8 from 8 reviews

This Roasted Pheasant and Vegetables with Sweet and Sour Sauce recipe features tender roasted pheasant paired with caramelized acorn squash, baby potatoes, and shallots, all enhanced by a rich sweet and sour sauce. The pheasant is marinated overnight in a cider vinegar and brown sugar mixture to develop flavor and tenderize the meat. Perfect for game meat lovers looking for a sophisticated yet approachable main course.

  • Author: Zara
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 26 hours (including 24 hours marinating)
  • Yield: 4 to 6 servings
  • Category: Game
  • Method: Roasting
  • Cuisine: European

Ingredients

Roasted Pheasant and Vegetables

  • 2 pheasants, about 1 3/4 lb (800 g) each
  • 2 tbsp (30 ml) cider vinegar
  • 1 tbsp (15 ml) coarse salt
  • 2 tsp (10 ml) brown sugar
  • 2 unpeeled acorn squash, cut into 2 cm (3/4-inch) thick slices
  • 12 baby potatoes, halved
  • 12 shallots, peeled and halved
  • 6 cloves garlic, unpeeled
  • 1/2 lb (225 g) bacon, cut into large pieces
  • 2 tbsp (30 ml) olive oil

Sauce

  • 1/4 cup (60 ml) brown sugar
  • 2 tbsp (30 ml) cider vinegar
  • 1 clove garlic, chopped
  • 1/2 tsp (2.5 ml) ground black pepper
  • 4 cups (1 litre) chicken broth
  • 1 cup (250 ml) apple juice
  • 2 tsp (10 ml) cornstarch
  • 1 tbsp (15 ml) water
  • Salt and pepper, to taste

Instructions

  1. Marinate the Pheasants: In a large container, combine 2 tbsp cider vinegar, 1 tbsp coarse salt, and 2 tsp brown sugar. Submerge the pheasants completely and refrigerate for 24 hours to tenderize and infuse flavor.
  2. Preheat and Prepare Vegetables: Remove pheasants from marinade and pat dry. Preheat oven. Toss acorn squash slices, halved baby potatoes, peeled and halved shallots, and unpeeled garlic cloves with olive oil and set aside.
  3. Assemble Roasting Pan: Place pheasants in a roasting pan. Surround with prepared vegetables and bacon pieces. Drizzle any leftover marinade over the vegetables. This combination allows the vegetables to absorb flavors from the game meat and bacon as they roast.
  4. Roast: Roast in the oven for about 1 hour and 30 minutes, or until the pheasant is cooked through and vegetables are tender and caramelized. Baste occasionally with pan juices for optimal moisture and flavor.
  5. Prepare Sweet and Sour Sauce: While roasting, combine brown sugar, cider vinegar, chopped garlic, ground black pepper, chicken broth, and apple juice in a saucepan. Bring to a simmer and let reduce slightly.
  6. Thicken Sauce: Mix cornstarch and water to make a slurry. Stir into the simmering sauce to thicken. Season with salt and pepper to taste, then keep warm until serving.
  7. Serve: Carve roasted pheasant and serve on plates with roasted vegetables. Spoon the warm sweet and sour sauce generously over the top. Enjoy a balanced plate of savory, sweet, and tangy flavors.

Notes

  • Marinating the pheasant for 24 hours helps tenderize the game meat and reduces gamey flavor.
  • Leave the garlic unpeeled during roasting to mellow its flavor and prevent burning.
  • Use a meat thermometer to ensure the pheasant reaches an internal temperature of 165°F (74°C) for safe consumption.
  • You can substitute acorn squash with butternut squash if unavailable.
  • Serve with crusty bread to soak up the delicious sweet and sour sauce.

Find it online: https://zaracooking.com/roasted-pheasant-and-vegetables-with-sweet-and-sour-sauce-recipe/