PHEASANT BREAST STUFFED WITH APPLES IN A CIDER VINEGAR AND PRUNE SAUCE

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

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

3 apples - peeled, cored and chopped
¼ cup water
1 tablespoon chopped fresh thyme
2 tablespoons white sugar
salt and ground black pepper to taste
1 cup bread crumbs
¾ cup chicken stock
4 boneless, skinless pheasant breast halves
8 bacon strips
1 cup onion, finely chopped
¾ cup apple cider vinegar
1 (16 ounce) can pitted prunes, chopped
¾ cup heavy cream

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

SRK Gaming
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This dish is a bit time-consuming to make, but it is definitely worth the effort.


M Shakeel
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I would recommend serving this dish with a side of mashed potatoes or roasted vegetables.


Sherbaz khan
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This recipe is a must-try for any pheasant lover!


Keith Klaith
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The pheasant was a bit gamey for my taste, but the sauce was delicious.


Kassim Sanogo
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Overall, this is a great recipe for a special occasion dinner.


Nancy Nyambura
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I found the recipe to be a bit complicated, but the end result was worth it.


Joshua Rutledge
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This dish is definitely worth trying! The pheasant is cooked to perfection and the sauce is divine.


Jazalyn Gallegos
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I would recommend using a different type of vinegar, such as white wine vinegar or balsamic vinegar.


Nazir Mcelhaney
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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
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The pheasant was a bit dry, but the sauce was delicious.


KDubs.02cnt
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This recipe is a keeper! I will definitely be making it again.


Alexo Vowss
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The sauce was a bit too tart for my taste, but the pheasant itself was cooked perfectly.


Odama Sunday
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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
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The pheasant breast was cooked to perfection, tender and juicy. The stuffing was flavorful and complemented the pheasant well.


Nawaz khan Amir
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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.