Best 3 Stuffed Pheasant Breast Recipes

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**Stuffed Pheasant Breast: A Culinary Journey of Flavors and Textures**

Indulge in the exquisite culinary creation of stuffed pheasant breast, a dish that tantalizes taste buds with its harmonious blend of flavors and textures. This recipe collection presents a diverse range of stuffing options, each offering a unique culinary experience. From the classic combination of wild rice and mushrooms to the tantalizing flavors of chorizo and Manchego cheese, these recipes cater to various palates and preferences. Embark on a culinary journey as you discover the delectable possibilities of stuffed pheasant breast, a dish that promises to elevate your dining experience to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

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



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

STUFFED BREAST OF PHEASANT EN CROUTE



Stuffed Breast of Pheasant En Croute image

Make and share this Stuffed Breast of Pheasant En Croute recipe from Food.com.

Provided by Gingerbear

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 pheasant breast (if pheasant is not available chicken may be substituted)
1 tablespoon butter
3/4 cup brie cheese, diced
1 tablespoon shallot, minced and sauteed until translucent
1 teaspoon garlic, minced and sauteed until translucent
2 tablespoons tomatoes, concasse (peeled, seeded and diced)
2 tablespoons green onions, chopped
2 tablespoons cremini mushrooms, finely chopped
1 teaspoon sage, finely chopped
4 slices bacon
salt and pepper
4 sheets puff pastry, 5 x 5 inches
1 egg, beaten

Steps:

  • Season breast with salt and pepper.
  • Sear well in a pan with butter and let cool.
  • Mix Brie, shallots, garlic, tomato, onion, mushrooms and sage.
  • Season to taste.
  • Stuff ¼ of cheese mixture under the skin of each cooled breast.
  • Wrap each with a slice of bacon.
  • Wrap with puff pastry.
  • Brush top with beaten egg.
  • Bake at 425 degrees for 12-15 minutes.

STUFFED PHEASANT BREAST



Stuffed Pheasant Breast image

Provided by Elaine Louie

Categories     dinner, main course

Time 45m

Yield 2 appetizer servings

Number Of Ingredients 6

1 poblano pepper
4 ounces goat cheese
2 tablespoons pine nuts, roasted
1 tablespoon of an equal mix of minced fresh thyme, oregano, basil, or 1/2 tablespoon of same herbs, dried
1 pheasant weighing approximately 2 pounds
8 slices bacon

Steps:

  • Preheat oven to 375 degrees.
  • Roast the pepper over a flame until it turns black. Remove skin, seeds and stem, and dice the pepper into 1/4-inch squares.
  • Mix the goat cheese, pine nuts and herbs in a bowl.
  • Cut off the breasts from the pheasant, carefully removing skin and fat. Discard carcass. Cut a small pocket into the side of the breast from end to end. Stuff the pocket of each breast with stuffing mixture. Pull some breast meat over the pocket. Wrap each breast with four slices of bacon.
  • Place the pheasant breasts on a rack in a roasting tray, and roast in the oven for 20 to 25 minutes, turning them over once.
  • Remove the breasts from the oven. Remove and discard the bacon and let the pheasant breasts stand for 5 minutes.
  • Slice each breast into four medallions, using an angled cut. Place 4 medallions on each plate, and serve with a salad.

Nutrition Facts : @context http, Calories 1035, UnsaturatedFat 45 grams, Carbohydrate 5 grams, Fat 81 grams, Fiber 1 gram, Protein 69 grams, SaturatedFat 29 grams, Sodium 1104 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the pheasant. Pheasant is a delicate meat, and it can easily become dry and tough if it's overcooked. Cook it just until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Use a variety of seasonings and herbs. This will add flavor and depth to your dish. Some good options include salt, pepper, garlic, thyme, rosemary, and sage.
  • Don't be afraid to experiment. There are many different ways to cook pheasant, so feel free to experiment with different recipes and techniques until you find one that you like.

Conclusion:

Pheasant is a delicious and versatile meat that can be cooked in a variety of ways. Whether you're roasting it, grilling it, or pan-frying it, there's sure to be a pheasant recipe that you'll love. So next time you're looking for a new and exciting dish to try, give pheasant a try. You won't be disappointed.

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