Ingredients

• 4 pheasant breast
• 1 1/2 cups red wine
• 3 garlic cloves
• 1 thyme sprig
• 1 rosemary sprig
• Cracked black pepper
• 1 shallot
• 2 cups port
• 1 1/2 cups veal demi-glace
• Salt and pepper, to taste
• Butter
• 1 grated yam
• 1 grated potato
• 1/2 cup mashed chestnut
• 2 tablespoons sun-dried cranberries
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350 degrees F. Bone pheasants and place in non-metal bowl. In a pot, place remaining ingredients and bring to a boil. Let cool for 10 minutes and pour into bowl over the pheasants. Let sit in marinade overnight, refrigerated. Sear the pheasants in a ovenproof pan and roast for 15 minutes in the oven.
2. Slice the shallot and place in sauce pot, add the port. Reduce to 1/4 and add veal demi- glace, reduce again for 10 minutes. Strain, add salt and pepper and a knob of butter.
3. Mix yam, potato, chestnut, cranberries, salt and pepper. Form in a cooking ring. Fry in a pan until golden brown. Keep warm. Place potato cake in center of plate. Place sliced pheasant pieces on top of potato cake. Pour port jus around plate.