I recently made this dish for a dinner party, and it was a huge success; succulent, flavorful, and simple! I know some don't really care for Pheasant, but with the seasonings, it wasn't at all "gamey." But if you can't bring yourself to eat pheasant, you can easily substitute a roasting chicken or turkey breast. Here is the recipe for 4 guests, as it appears in "An American Bounty":
Ingredients:
2 teaspoons cornstarch
2 whole pheasants, trussed
2 sprigs fresh thyme
2 bay leaves
1/4 cup dry red wine
salt and pepper to taste
2 cups chicken broth
1 cup fresh or frozen cranberries
1/3 cup sugar
1/2 teaspoon cracked black peppercorns
2 tablespoons ruby port
2 tablespoons butter
Directions:
1. Preheat the oven to 450 degrees F. Dilute the cornstarch with an equal amount of cold water and set aside.
2. Pat the pheasants dry with paper towels and rub the skin with salt and pepper. Stuff the cavities with the thyme and bay leaves.
3. Place the pheasants on a rack in a roasting pan and roast for 55 to 60 minutes, to an internal temperature of 165 degrees F, or until the juices show no trace of pink when the thigh is pierced with a kitchen fork.
4. Remove the pheasants from the roasting pan; set aside and keep warm. Immediately add the wine to the roasting pan. Place the pan over medium-high heat and bring to a boil, stirring; scrape the pan well to release all the browned bits on the bottom. Pour the juices into a saucepan.
5. Add the broth, cranberries, sugar, and cracked peppercorns to the saucepan and simmer over medium heat until the cranberries are very tender, 10 to 12 minutes.
6. Stir the diluted cornstarch if necessary to recombine and add it to the sauce; simmer for 2 more minutes.
7. Stir the ruby port and butter into the sauce. Add salt to taste. Cut the pheasants in half and serve with the sauce.
I served this with wild rice and it went nicely with a Santa Ema Reserve Merlot. For presentation, this dish has beautiful color, so I simply chose to plate it on a clean white dinner plate, like
Raynaud's Hommage Dinner Plate.
The Verdures dinnerware collection by Raynaud brings a fresh look to the table. Each piece of bone white porcelain is hand-painted with leaves, branches, and gold accents. There are so many diverse pieces in this collection, but i love the Chop Plate, Oval Platter, and the Breakfast Cup and Saucer. Each of these pieces have wonderful patterns which bring the essence of spring to the table and can be used as accent pieces when mixed with ordinary plain white china. Raynaud Verdures is a lovely pick for springtime celebrations. To view more of Raynuad's wonderful Limoges Porcelain Dinnerware available at Sallie home, click here. 
"The guide to living with style," Domino Magazine, says that the Raynaud Horizon, gold-rimmed charger plates can make even the plainest dishes luxurious. These twelve inch plates come in an array of colors, allowing you to create a unique table setting. Choose from Rouge, Poppy Red, Anise Green, Bleu Clair, Cobalt Blue, Empire Green, Gold Granite, Gold Yellow, Lemon Yellow, Lime Green, Platinum Granite. This little pop of color adds life and excitement to the table while the Raynuad Limoges Porcelain adds luxury and class. 
The fun thing about this collection is its diversity in each plate, bowl, or cup's pattern. Some have just a silver rim around the inner and outer edge, other pieces have a clover pattern covering the surface or just the rim. The clovers look as if they are made from bent metal and are attached together by a tiny ring and come in different sizes depending on the piece of china. Though very different, together this collection forms a cohesive and interesting look for the table you must try. Click here to view all of the Raynaud tableware and dinnerware available at Sallie home. 
The Caviar Platinum presentation plate looks as if they welded together metal BBs. On another plate, Raynaud tones down the platinum shine for a completely different look on the Caviar Platinum Matte presentation plate. The matte finish makes this a modern, rustic metal rimming. This collection has two other looks for this presentation plate if you want the texture but in a more subtle way. The Caviar White presentation plate is shiny and the Caviar White matte has lost its sheen, but is equally as beautiful.
The Hawthorne Collection by Raynaud Tableware is classic and elegant. This collection may seem plain at first glance compared to a lot of Raynaud's collection, but it's beauty is in it's detailing. The detailing blends in quite lovely with the rest of the plate as it is all in white and just slightly raised. Around the rim of the plates and along the body of some pieces like the gravy boat there are beautiful flowers and leaves connected by vines. Each piece is cut with curves and scalloping to give it an extra flare. 
Varga Art Crystal creates an incredible, one-of-a-kind stemware collection that is perfect for springtime; in fact, this particular collection has been named, Springtime and is Varga's most popular pattern. Each crystal glass is intricately engraved with timeless butterflies, dragonflies, and climbing vines. What could scream spring more than that?
Patrons feast in luxury as they sit in the two-tired dining room overlooking Central Park and eat upon Keller's specially designed china 'Checks' which features a subtle houndstooth pattern around the rim of the dinnerware to echo the black-and-white checks of the chefs pants.
