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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mbalenhle Nkomo
[email protected]I'm going to make this dish for my next dinner party. I think my guests will love it.
Abdullah al Mihir
[email protected]This recipe looks delicious! I can't wait to try it.
TL moha
[email protected]I'm vegan. Can this recipe be adapted for a plant-based diet?
Karon johnson
[email protected]I'm allergic to apples. Can I substitute another fruit in this recipe?
Lilith S.
[email protected]This recipe is too complicated for me. I'm not a very experienced cook, so I think I'll pass on this one.
Kyara Frost
[email protected]I followed the recipe exactly, but my pheasant turned out dry. I'm not sure what I did wrong.
Ambasiize Innocent
[email protected]I'm not a big fan of pheasant, but I was pleasantly surprised by this dish. The pheasant was cooked perfectly, and the sauce was very flavorful. I would definitely make this dish again.
Diamond Sophie
[email protected]This recipe is a keeper! I've made it several times now, and it always turns out perfectly. The pheasant is always tender and juicy, and the sauce is always flavorful and delicious.
Sofi Hebert
[email protected]I made this dish for a dinner party last weekend, and it was a huge success. The pheasant was cooked to perfection, and the sauce was divine. I highly recommend this recipe.
Ali Irshad
[email protected]I love the simplicity of this recipe. It only requires a few ingredients, and it's easy to follow. Even novice cooks can make this dish successfully.
Jared Davies
[email protected]This dish was a hit with my family and friends! Everyone raved about the tender pheasant and the flavorful sauce. I will definitely be making this again.
Ninoshka Bonilla
[email protected]I've been cooking pheasant for years, and this is by far the best recipe I've tried. The addition of the prunes adds a touch of sweetness that really elevates the dish.
Sara Bettale
[email protected]This pheasant dish was an absolute delight! The combination of flavors from the apples, cider, vinegar, and prunes created a rich and savory sauce that perfectly complemented the tender pheasant breast. I highly recommend this recipe for a special oc