Sweetly Spicy Raspberry Glazed Pheasant

Serves 4 to 6

1-1/2 cups Silver Palate Raspberry Sun Salad Splash
3/4 cup raspberry preserves
3 tablespoons prepared mole sauce (available at supermarkets and Mexican groceries)
2 young pheasants, cut in serving pieces, or 3 whole pheasant breasts, split, rinsed and patted dry
Minced parsley, for garnish


This recipe is incredibly easy - just four ingredients (plus parsley to garnish) make an ever-so-luxurious game dinner. The sauce is full of fruit and spice flavors with just a hint of unsweetened chocolate. Combine Silver Palate Raspberry Sun Salad Splash with raspberry preserves and mole sauce in a small bowl. Place pheasant in a single layer in a heavy baking dish and pour on marinade. Cover and refrigerate for 1 to 2 hours. Preheat oven to 350┬░ F. Bake pheasant, uncovered, turning occasionally, until just cooked through, about 50 minutes to 1 hour. Do not overcook or bird will be dry. Remove from oven, strain pan juices into a small saucepan, and loosely cover pheasants to keep warm. Skim fat from sauce, then boil to reduce by half. Spoon over pheasants, sprinkle on parsley, and serve at once.

Silver Palate Products used in this recipe: