Join “Jayni’s Kitchen” this week for “Hunting for Great Tastes.”

Host Jayni Carey and her guest, Chef Ken Warren, will prepare the following recipes: Honey Roasted Pheasant with Pears and Squash, Venison Cutlets with Hunter’s Sauce, Oven Roasted Parsnips and Leeks, and Apple Crisp à la mode with Red Hot and Caramel Sauces.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Honey roasted pheasant with pears and squash

2 whole pheasants

8 bacon strips

6 tablespoons honey

2 tablespoons soy sauce

2 ripe, but firm pears, cored and cut into 3/4-inch dice

1 1/2 pounds butternut squash, peeled, seeded and cut into 3/4-inch dice

2 tablespoons butter, melted

Fresh parsley, finely chopped (optional)

Split the pheasants in half, starting at the breastbone. Place the pheasant halves, cavity side down, on a baking rack. Place the rack in a large baking dish. Mix the honey and soy sauce together in a small bowl. Using a basting brush, brush the mixture on the pheasants, coating them thoroughly. Cut the bacon strips in half. For each pheasant half, place 2 pieces of bacon across the thigh and leg, and 2 pieces across the breast. Roast the pheasants in a 350-degree oven for about 45 minutes. When done, the juices should run slightly pink, or an inserted thermometer should read 130 degrees near the bone.

Place the diced pears and squash in a bowl. Add the melted butter, toss to coat and place in a baking dish. Brush the remaining honey and soy sauce mixture on the squash and pears. Place in a 350-degree oven (along with the pheasant) and roast for 45 minutes, or until tender.

To serve, spoon some of the roasted squash and pears on four dinner plates and arrange the pheasant halves along side the pears and squash. Garnish with chopped parsley, if desired. Serves 4.

Wine recommendation: 2005 Razor’s Edge Shiraz, McLaren Vale.

Venison cutlets with Hunter’s sauce

Hunter’s Sauce:

2 tablespoons clarified butter or salad oil

1 medium onion, finely chopped

8 ounces cremini mushrooms, cleaned and sliced

4 pieces cooked bacon, crumbled

1/2 cup dry red wine

2 tablespoons Dijon mustard

1 packet beef gravy mix

1 cup water

Salt and black pepper, to taste

Clarified butter or salad oil for sauteing

1 1/2 pounds venison cutlets or medallions, cut about 1/3-inch thick

1 cup all-purpose flour

Fresh parsley, finely chopped (optional)

Hunter’s Sauce: Heat the clarified butter or oil in saute pan or skillet over medium heat. Add the onion and mushrooms and saute them, stirring to prevent burning, until the onions are tender and the mushrooms are wilted, 3 to 5 minutes. Add the crumbled bacon, red wine and Dijon mustard and simmer for another minute or two. In a small bowl, combine the gravy mix with 1 cup of water. Add the gravy to the mushroom mixture and stir until the sauce is smooth and bubbly. Season with salt and pepper. Keep the sauce warm while preparing the venison.

Heat 2 to 3 tablespoons of clarified butter or oil over medium-high heat in a large saute pan or skillet. Dredge the venison cutlets lightly in the flour and saute them until browned, about 2 to 3 minutes each side. Brown the cutlets in batches and do not crowd. Wipe out the saute pan and use fresh butter or oil between each batch to prevent burning or sticking. Keep the cutlets warm until all are browned.

To serve, arrange the venison cutlets on a platter or individual plates and spoon the Hunter’s Sauce over them. Garnish with fresh chopped parsley, if desired. Serves 4.

Wine recommendation: 2003 L’Ecole No. 41 Apogee, Pepper Bridge Vineyard, Walla Walla Valley.

Oven-roasted parsnips and leeks

2 pounds fresh parsnips

2 leeks

1/4 cup butter, melted

Salt and black pepper, to taste

Fresh parsley, finely chopped (optional)

Peel the parsnips and cut them into 1-inch pieces. Trim the tops and root ends of the leeks, then slice them into 1-inch rounds. Wash thoroughly to remove sand and dirt and drain well. Place the parsnips and leeks in a large bowl and toss with the melted butter. Pour them into a baking dish and season lightly with salt and pepper.

Roast the parsnips and leeks, uncovered, in a 325-degree oven until tender, about 1 hour. Garnish with fresh chopped parsley, if desired. Serves 4.

Apple Crisp à la mode with Red Hot and Caramel Sauces

4 medium baking apples, cored and diced (peeled, if desired)

1/2 cup firmly packed light brown sugar

1/4 cup granulated sugar

1/2 cup all-purpose flour

3/4 cup quick cooking oats

1/2 teaspoon ground cinnamon

1 pinch ground cloves (optional)

2/3 cup melted butter

1/3 cup water

Red Hot Sauce:

1/2 cup water

1/2 cup sugar

1/2 cup red hot candies

Vanilla ice cream

Prepared caramel sauce

Place the diced apples in an 11-by-7-inch buttered baking dish. In a mixing bowl, combine the dry ingredients and spices. Stir in the melted butter and spread the mixture evenly over the apples. Pour the water over the entire mixture.

Bake the apple crisp in 375 degrees for about 30 minutes, or until the apples are tender and the topping is browned.

Red Hot Sauce: Heat the water and sugar in a saucepan over medium-high heat, stirring frequently to dissolve the sugar. Boil for about 2 minutes. Add the red hots and stir until dissolved. Remove from pan from the heat and let cool briefly.

To serve, place warm servings of the apple crisp on dessert plates. Top each serving with a scoop of vanilla ice cream. Drizzle with caramel sauce, then drizzle with the Red Fot Sauce. Serves 6 to 8.