pheasant-breast-stuffed-with-apples-in-a-cider-vinegar-and-prune-sauce

Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce

3 Reviews Add a Pic
  • Prep

    40 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
Grant
Recipe by  Grant

“A different way to use pheasant! Serve the sliced pheasant breast with Scottish clapshot, a side dish of mashed turnips and potatoes.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Place the apples into a small saucepan with the water, thyme, sugar, and salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the apples have softened and cooked down to a chunky applesauce, about 15 minutes. Remove the applesauce from the heat and stir in the breadcrumbs.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Prepare the pheasant breasts to be stuffed by cutting a pocket horizontally into each breast. Spoon the apple and bread crumb stuffing into each breast. Wrap each breast with two strips of bacon and place them into a baking dish with the chopped onion. Pour the chicken stock over the pheasant breasts and season with salt and pepper.
  4. Roast the pheasant breasts in the preheated oven until well done and the juices from the meat run clear, 30 to 35 minutes.
  5. Remove the breasts from the baking dish and cover with aluminum foil. Pour the juices from the baking dish into a small saucepan with the cider vinegar and prunes; bring to a boil over high heat. Stir in the cream and continue to boil until thickened.
  6. Slice the breasts diagonally and fan out on the serving platter, spoon the prune sauce over the slices to serve.

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Reviews (3)

Rate This Recipe
ERIKA
15

ERIKA

What a wonderful, delicious & flavourful recipe this is...not only I got rave reviews for it I was asked to do it again, I have done it as the recipe stands for and I have tried it with chicken & pork as well...absolutely beautiful!!!! Thank you for a recipe that everyone is raving about!!!!

JanineyBeaney
9

JanineyBeaney

Truthfully I didn't like the mix of flavors in this recipe. I liked the stuffing itself, although I thought it could use more seasoning, more of a mix of the sweet and savory. I think the recipe called for too much vinegar in the sauce - and overall I really didn't think the prune sauce complimented, but more battled with the flavors in the stuffing. I like the idea of this recipe, and maybe with some adjustments it could be very interesting.

sona
4

sona

I made it without the prune sauce and it was great, paired with mashed potatos sauteed greens been and riesling to drink! the pheasant tasted awesome!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 980 cal
  • 49%
  • Fat
  • 50 g
  • 77%
  • Carbs
  • 77.4 g
  • 25%
  • Protein
  • 57.4 g
  • 115%
  • Cholesterol
  • 205 mg
  • 68%
  • Sodium
  • 989 mg
  • 40%

Based on a 2,000 calorie diet

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Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

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Gingersnap Pork Loin Roast with Apples, Currants, and an Apple Cider Pan Reduction Sauce