It’s just a few days to Thanksgiving! And we’ve got a new gourmet recipe on our LeBootCamp YouTube Channel which you’re going to love :).

Check out our fun cooking section created just for you: #LaBonneCuisine Cooking.

If you live in the USA, you probably have turkey on your mind – and whilst it’s certainly the traditional Thanksgiving bird, it’s not the only one you can serve for dinner! Ready for something new? This year, I opted for pheasant, a uniquely delicious meat.

Pheasant is relatively lean, so many recipes suggest adding a little extra fat to prevent it from drying out: in this recipe I wrap the pheasant in a couple slices of bacon (or you can rub it with a little butter or non-hydrogenated margarine). Other than that, you can roast this bird just like any other!

If you’re a beginner in the kitchen, don’t get thrown by the thought of making a roast pheasant from scratch, because this recipe is easier than it looks! Simply adhere to the cooking time so that the flesh of the meat doesn’t dry out, and you are guaranteed to have a perfect roast :).

Serve with the jellied cranberry sauce we cooked last week – and your favorite side of veggies – and you’ll be all set for a dinner that is sure to wow your guests.

Ingredients:

• 1 pheasant, innards removed
• 1 orange
• 1/4 onion
• 1/2 carrot
• 2 sprigs of thyme
• 2/3 cup Madeira or Port wine
• 1 tbsp butter or non-hydrogenated margarine
• 2 tbsp chicken stock concentrate
• 4 pinches of salt
• 4 pinches of pepper
• 2 slices of bacon

For recipe directions, follow my interactive cooking video!

Bon appétit!

PS. I would love to get your feedback on this recipe! Send photographs of your dish to [email protected] and the best ones will be published on my blog!

Valerie Orsoni
Your Coach #LaBonneCuisine