Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Transylvanian Sour Cherry Sauce with Roast Pheasant
A historically inspired dish recreating a 16th‑century Transylvanian sour cherry sauce served over a perfectly roasted pheasant. The sauce balances tart cherries, sweet Tokaji wine, honey, and warm spices, while the lean game bird is basted with butter and stuffed with the strained cherry pulp for extra flavor.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Straining the sauce to achieve a smooth texture while reserving the cherry pulp for stuffing.
- • Ensuring the pheasant reaches an internal temperature of 155°F (70°C) for safety without overcooking.
- • Adjusting sauce thickness with wine to avoid a glue‑like consistency.
Safety Warnings
- • Handle raw poultry with separate cutting board and wash hands thoroughly.
- • Use a meat thermometer to confirm internal temperature.
- • Hot sauce and pan contents can splatter; use a splatter guard if needed.
- • When warming the sandalwood drink, do not let it boil to avoid fire hazard.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Sarmale tradiționale de Crăciun
Sarmalele sunt rulouri de varză murată umplute cu un amestec aromat de carne de porc și vită, orez, carne afumată și condimente. Această rețetă, moștenită de la bunica autoarei, este pregătită în stilul clasic românesc, cu fierbere lentă în cuptor pentru a obține o textură fragedă și un gust bogat, perfectă pentru sărbătorile de iarnă.
Backroads Romania
A comforting Romanian meatball chorba that blends short‑grain rice, tender pork meatballs, aromatic dill and a splash of cider vinegar for bright acidity. Inspired by Christopher Kimball’s Milk Street episode exploring Transylvanian cuisine, this soup is perfect for cool evenings and showcases the rustic flavors of Romania.
Mușchi de porc Wellington cu varză murată
O reinterpretare românească a clasicului Beef Wellington, înlocuind mușchiul de vită cu mușchi de porc și umplutura tradițională de varză murată, bacon și condimente, învelită în foietaj crocant. Ideal pentru o cină festivă.
Sarmale (Romanian Cabbage Rolls)
Traditional Romanian sarmale – slow‑cooked cabbage rolls stuffed with a savory mix of pork, beef, smoked meats, rice and spices. Perfect for holiday meals or comforting family dinners.
Fluffy Mini Pizzas
Ultra‑fluffy mini pizzas, light and easy to prepare with a quick homemade dough. Ideal as an appetizer or snack, they are ready in under an hour and served hot, topped with homemade tomato sauce, Emmental, mozzarella, onion and bell pepper.
Juicy Oven‑Roasted Turkey with Herb Butter, Dry Brine & Stock Injection
A step‑by‑step guide to a perfectly moist, flavorful turkey. The skin is separated and rubbed with a sage‑rosemary‑thyme compound butter, the bird is dry‑brined for 24 hours, injected with a rich turkey‑stock‑butter emulsion, then roasted low and finished high for crispy skin. Includes tips for brining, injecting, trussing, and carving.