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Pheasant with Cranberry Sauce

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1 Pheasant 
30g Unsalted Butter, melted    
336g Frozen Cranberries 
1tsp salt, divided 
½ tsp pepper, divided    
200g sugar 
235 ml orange juice    
1 tsp ground cinnamon 
10 g grated orange peel
 
N.B. Items in bold are available from all MF outlets.
 
Sprinkle cavity of pheasant with some salt and pepper. Place pheasant on a rack in shallow roasting pan. Brush with butter; sprinkle with remaining salt and pepper.
 
Cover and bake at 160 degrees C for 45 minutes. Uncover; bake 40-60 minutes longer, basting with pan juices frequently. 
 
Meanwhile, in a large saucepan, combine the cranberries, sugar, orange juice and cinnamon.
 
Cook over medium heat for 10-12 minutes or until the berries begin to pop, stirring frequently. 
Stir in the orange peel. Simmer 5 minutes longer.
 
Cover pheasant with foil and let stand for 10 minutes before carving. 
 
Serve sauce with pheasant. 
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