PHEASANT BREAST STUFFED WITH APPLES IN A CIDER VINEGAR AND PRUNE SAUCE
A different way to use pheasant! Serve the sliced pheasant breast with Scottish clapshot, a side dish of mashed turnips and potatoes.
Provided by Grant
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Roast the pheasant breasts in the preheated oven until well done and the juices from the meat run clear, 30 to 35 minutes.
- 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.
- Slice the breasts diagonally and fan out on the serving platter, spoon the prune sauce over the slices to serve.
Nutrition Facts : Calories 979.6 calories, Carbohydrate 77.4 g, Cholesterol 205.5 mg, Fat 50 g, Fiber 8.8 g, Protein 57.4 g, SaturatedFat 21.2 g, Sodium 989.3 mg, Sugar 47.5 g
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SRK Gaming
[email protected]This dish is a bit time-consuming to make, but it is definitely worth the effort.
M Shakeel
[email protected]I would recommend serving this dish with a side of mashed potatoes or roasted vegetables.
Sherbaz khan
[email protected]This recipe is a must-try for any pheasant lover!
Keith Klaith
[email protected]The pheasant was a bit gamey for my taste, but the sauce was delicious.
Kassim Sanogo
[email protected]Overall, this is a great recipe for a special occasion dinner.
Nancy Nyambura
[email protected]I found the recipe to be a bit complicated, but the end result was worth it.
Joshua Rutledge
[email protected]This dish is definitely worth trying! The pheasant is cooked to perfection and the sauce is divine.
Jazalyn Gallegos
[email protected]I would recommend using a different type of vinegar, such as white wine vinegar or balsamic vinegar.
Nazir Mcelhaney
[email protected]I followed the recipe exactly and the dish turned out amazing! The pheasant was moist and flavorful, and the sauce was perfectly balanced.
Bimal Karki
[email protected]The pheasant was a bit dry, but the sauce was delicious.
KDubs.02cnt
[email protected]This recipe is a keeper! I will definitely be making it again.
Alexo Vowss
[email protected]The sauce was a bit too tart for my taste, but the pheasant itself was cooked perfectly.
Odama Sunday
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the unique and delicious flavor of the pheasant.
Mr Eagle
[email protected]The pheasant breast was cooked to perfection, tender and juicy. The stuffing was flavorful and complemented the pheasant well.
Nawaz khan Amir
[email protected]This pheasant breast dish is an absolute delight! The combination of apples, cider vinegar, prunes, and pheasant creates a symphony of flavors that dance on the palate. I highly recommend this recipe for a special occasion dinner.