While the pheasant rests, make the double cranberry sauce: Spoon 1/4 cup of the pheasant/bacon fat drippings into a small saucepan. Add the broth, grape juice, cranberry juice and thyme and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups, about 16 minutes. While the sauce boils, combine the butter and flour in a small bowl, mashing until it forms a smooth paste. Once the sauce is reduced, stir the paste into the sauce, add the dried cranberries and continue cooking until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove the sauce from the heat and season with the salt and pepper.
While the pheasant rests, make the double cranberry sauce: Spoon 1/4 cup of the pheasant/bacon fat drippings into a small saucepan. Add the broth, grape juice, cranberry juice and thyme and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups, about 16 minutes. While the sauce boils, combine the butter and flour in a small bowl, mashing until it forms a smooth paste. Once the sauce is reduced, stir the paste into the sauce, add the dried cranberries and continue cooking until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove the sauce from the heat and season with the salt and pepper.
While the pheasant rests, make the double cranberry sauce: Spoon 1/4 cup of the pheasant/bacon fat drippings into a small saucepan. Add the broth, grape juice, cranberry juice and thyme and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups, about 16 minutes. While the sauce boils, combine the butter and flour in a small bowl, mashing until it forms a smooth paste. Once the sauce is reduced, stir the paste into the sauce, add the dried cranberries and continue cooking until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove the sauce from the heat and season with the salt and pepper.
While the pheasant rests, make the double cranberry sauce: Spoon 1/4 cup of the pheasant/bacon fat drippings into a small saucepan. Add the broth, grape juice, cranberry juice and thyme and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups, about 16 minutes. While the sauce boils, combine the butter and flour in a small bowl, mashing until it forms a smooth paste. Once the sauce is reduced, stir the paste into the sauce, add the dried cranberries and continue cooking until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove the sauce from the heat and season with the salt and pepper.
While the pheasant rests, make the double cranberry sauce: Spoon 1/4 cup of the pheasant/bacon fat drippings into a small saucepan. Add the broth, grape juice, cranberry juice and thyme and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups, about 16 minutes. While the sauce boils, combine the butter and flour in a small bowl, mashing until it forms a smooth paste. Once the sauce is reduced, stir the paste into the sauce, add the dried cranberries and continue cooking until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove the sauce from the heat and season with the salt and pepper.
While the pheasant rests, make the double cranberry sauce: Spoon 1/4 cup of the pheasant/bacon fat drippings into a small saucepan. Add the broth, grape juice, cranberry juice and thyme and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups, about 16 minutes. While the sauce boils, combine the butter and flour in a small bowl, mashing until it forms a smooth paste. Once the sauce is reduced, stir the paste into the sauce, add the dried cranberries and continue cooking until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove the sauce from the heat and season with the salt and pepper.
While the pheasant rests, make the double cranberry sauce: Spoon 1/4 cup of the pheasant/bacon fat drippings into a small saucepan. Add the broth, grape juice, cranberry juice and thyme and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups, about 16 minutes. While the sauce boils, combine the butter and flour in a small bowl, mashing until it forms a smooth paste. Once the sauce is reduced, stir the paste into the sauce, add the dried cranberries and continue cooking until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove the sauce from the heat and season with the salt and pepper.
While the pheasant rests, make the double cranberry sauce: Spoon 1/4 cup of the pheasant/bacon fat drippings into a small saucepan. Add the broth, grape juice, cranberry juice and thyme and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups, about 16 minutes. While the sauce boils, combine the butter and flour in a small bowl, mashing until it forms a smooth paste. Once the sauce is reduced, stir the paste into the sauce, add the dried cranberries and continue cooking until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove the sauce from the heat and season with the salt and pepper.
While the pheasant rests, make the double cranberry sauce: Spoon 1/4 cup of the pheasant/bacon fat drippings into a small saucepan. Add the broth, grape juice, cranberry juice and thyme and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups, about 16 minutes. While the sauce boils, combine the butter and flour in a small bowl, mashing until it forms a smooth paste. Once the sauce is reduced, stir the paste into the sauce, add the dried cranberries and continue cooking until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove the sauce from the heat and season with the salt and pepper.
While the pheasant rests, make the double cranberry sauce: Spoon 1/4 cup of the pheasant/bacon fat drippings into a small saucepan. Add the broth, grape juice, cranberry juice and thyme and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups, about 16 minutes. While the sauce boils, combine the butter and flour in a small bowl, mashing until it forms a smooth paste. Once the sauce is reduced, stir the paste into the sauce, add the dried cranberries and continue cooking until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove the sauce from the heat and season with the salt and pepper.
While the pheasant rests, make the double cranberry sauce: Spoon 1/4 cup of the pheasant/bacon fat drippings into a small saucepan. Add the broth, grape juice, cranberry juice and thyme and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups, about 16 minutes. While the sauce boils, combine the butter and flour in a small bowl, mashing until it forms a smooth paste. Once the sauce is reduced, stir the paste into the sauce, add the dried cranberries and continue cooking until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove the sauce from the heat and season with the salt and pepper.
While the pheasant rests, make the double cranberry sauce: Spoon 1/4 cup of the pheasant/bacon fat drippings into a small saucepan. Add the broth, grape juice, cranberry juice and thyme and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups, about 16 minutes. While the sauce boils, combine the butter and flour in a small bowl, mashing until it forms a smooth paste. Once the sauce is reduced, stir the paste into the sauce, add the dried cranberries and continue cooking until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove the sauce from the heat and season with the salt and pepper.
While the pheasant rests, make the double cranberry sauce: Spoon 1/4 cup of the pheasant/bacon fat drippings into a small saucepan. Add the broth, grape juice, cranberry juice and thyme and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups, about 16 minutes. While the sauce boils, combine the butter and flour in a small bowl, mashing until it forms a smooth paste. Once the sauce is reduced, stir the paste into the sauce, add the dried cranberries and continue cooking until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove the sauce from the heat and season with the salt and pepper.
While the pheasant rests, make the double cranberry sauce: Spoon 1/4 cup of the pheasant/bacon fat drippings into a small saucepan. Add the broth, grape juice, cranberry juice and thyme and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups, about 16 minutes. While the sauce boils, combine the butter and flour in a small bowl, mashing until it forms a smooth paste. Once the sauce is reduced, stir the paste into the sauce, add the dried cranberries and continue cooking until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove the sauce from the heat and season with the salt and pepper.
While the pheasant rests, make the double cranberry sauce: Spoon 1/4 cup of the pheasant/bacon fat drippings into a small saucepan. Add the broth, grape juice, cranberry juice and thyme and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups, about 16 minutes. While the sauce boils, combine the butter and flour in a small bowl, mashing until it forms a smooth paste. Once the sauce is reduced, stir the paste into the sauce, add the dried cranberries and continue cooking until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove the sauce from the heat and season with the salt and pepper.
While the pheasant rests, make the double cranberry sauce: Spoon 1/4 cup of the pheasant/bacon fat drippings into a small saucepan. Add the broth, grape juice, cranberry juice and thyme and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups, about 16 minutes. While the sauce boils, combine the butter and flour in a small bowl, mashing until it forms a smooth paste. Once the sauce is reduced, stir the paste into the sauce, add the dried cranberries and continue cooking until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove the sauce from the heat and season with the salt and pepper.
