Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce Recipe - Allrecipes.com
  • READY IN ABOUT hrs

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

Recipe by  

"A different way to use pheasant! Serve the sliced pheasant breast with Scottish clapshot, a side dish of mashed turnips and potatoes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    40 mins
  • COOK

    40 mins
  • READY IN

    1 hr 20 mins

Directions

  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. 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.
  4. Roast the pheasant breasts in the preheated oven until well done and the juices from the meat run clear, 30 to 35 minutes.
  5. 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.
  6. Slice the breasts diagonally and fan out on the serving platter, spoon the prune sauce over the slices to serve.
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Reviews More Reviews

Dec 30, 2007

What a wonderful, delicious & flavourful recipe this is...not only I got rave reviews for it I was asked to do it again, I have done it as the recipe stands for and I have tried it with chicken & pork as well...absolutely beautiful!!!! Thank you for a recipe that everyone is raving about!!!!

 
Feb 18, 2009

Truthfully I didn't like the mix of flavors in this recipe. I liked the stuffing itself, although I thought it could use more seasoning, more of a mix of the sweet and savory. I think the recipe called for too much vinegar in the sauce - and overall I really didn't think the prune sauce complimented, but more battled with the flavors in the stuffing. I like the idea of this recipe, and maybe with some adjustments it could be very interesting.

 
Jan 12, 2011

I made it without the prune sauce and it was great, paired with mashed potatos sauteed greens been and riesling to drink! the pheasant tasted awesome!

 

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Nutrition

  • Calories
  • 980 kcal
  • 49%
  • Carbohydrates
  • 77.4 g
  • 25%
  • Cholesterol
  • 205 mg
  • 68%
  • Fat
  • 50 g
  • 77%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 57.4 g
  • 115%
  • Sodium
  • 989 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Grant
1 Followers 0 Saved Recipes
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