Best 3 Stuffed Pheasant Breast Recipes
Stuffed pheasant breast is a versatile dish that can be enjoyed for special occasions or everyday meals. There are many different ways to stuff a pheasant breast, so you can find a recipe that suits your taste preferences and dietary needs. Whether you prefer a classic stuffing made with bread cubes, herbs, and vegetables or a more creative filling like wild rice and dried fruits, you're sure to find a recipe that you'll love. So gather your ingredients, preheat your oven, and get ready to create a delicious and memorable meal.
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
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
STUFFED BREAST OF PHEASANT EN CROUTE
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
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
Provided by Elaine Louie
Categories dinner, main course
Time 45m
Yield 2 appetizer servings
Number Of Ingredients 6
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:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and tools you need. This will help you stay organized and prevent any scrambling during the cooking process.
- Choose the Right Pheasant: Make sure you choose a pheasant that is fresh and has been properly stored. You can find pheasants at most grocery stores or online.
- Brine the Pheasant: Brining the pheasant helps to keep it moist and flavorful. To brine the pheasant, simply soak it in a mixture of water, salt, and sugar for several hours or overnight.
- Stuff the Pheasant: There are many different ways to stuff a pheasant. You can use a variety of ingredients, such as bread cubes, vegetables, fruits, and herbs. Be creative and experiment with different flavors.
- Roast the Pheasant: Pheasant can be roasted in a variety of ways. You can roast it in the oven, on the grill, or even in a smoker. The cooking time will vary depending on the size of the pheasant and the cooking method you choose.
- Serve the Pheasant: Once the pheasant is cooked, let it rest for a few minutes before carving. You can serve the pheasant with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Pheasant is a delicious and versatile game bird that can be prepared in many different ways. Whether you are a seasoned chef or a beginner, there is a pheasant recipe out there that you will enjoy. So next time you are looking for a new and exciting dish to try, give pheasant a try. You won't be disappointed.
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