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

“Pheasant is a game meat that is more commonly served in the United Kingdom than in the United States. In this Scottish recipe, pheasant breasts are stuffed with apples and breadcrumbs and wrapped in bacon to roast. The pheasant is then served with a creamy cider vinegar and prune sauce. This recipe is a great way to introduce yourself, your family, and friends to a very tasty alternative to chicken or turkey.”

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Pan-Seared Duck Breast with Blueberry Sauce

Submitted by: rmdalrymple

An elegant and eye pleasing menu of pan-seared duck breast with blueberry sauce served on a bed of bok choy, wild mushrooms, pancetta, and shallots. Roasted potatoes seasoned with rosemary and thyme complete this meal, perfect for any special occasion.

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Stuffed Apples with Custard Sauce

Submitted by: Nancy Snyder
Provided by: Taste of Home

Chock-full of old-fashioned goodness, this baked apple recipe is yummy...to the core. Its sauce drizzles on so smooth and creamy, it rivals the fanciest desserts.

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Somerset Pork with Cream and Apples

Submitted by: Jim Whalen

Pork chops and baked apple rings served with a cream cider sauce.

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Pheasant with Cranberry Sauce

Submitted by: Sharon Shamosh
Provided by: Taste of Home

'My Uncle Stanley, an avid hunter and fisherman, encouraged me to try game cooking, and this recipe is one of my successes,' relates Sharon Shamosh from Rockville Center, New York. The tangy orange-cranberry sauce that complements the tender meat makes it ideal for the holidays.

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Superb Cranberry Sauce with Apples and Pears

Submitted by: Lisa Shafer

This cranberry sauce has extra spices, diced fruits, and orange juice added to make it more exciting than plain old cranberries. Everyone always loves this at Thanksgiving and it disappears fast! It's best when made the night before and left to rest in the refrigerator overnight so all the flavors can blend together.

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Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Submitted by: Barbara Estabrook

Living In: Rhinelander, Wisconsin, USA

Dried plums and currants tossed with salted, roasted almonds, creme de cassis, and mint is the stuffing for my rolled lamb roast. It's a very easy way to dress up a lamb roast during the holidays. The simple herb rub adds just the right amount of seasoning along with fresh garlic inserted into the top of the roast. My balsamic basil fig sauce creation drizzled over the sliced lamb is the perfect finishing touch and extremely flavorful thanks to the fresh basil.

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Butternut Squash Ravioli with Sage-Brown Butter Sauce

Submitted by: Lorna

The creamy, mellow-flavored butternut squash filling of these wonton wrapper raviolis makes a wonderful contrast with the savory sage butter sauce.

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Pork Chops with Apples, Sweet Potatoes, and Sauerkraut

Submitted by: RCKim

Living In: Rancho Cucamonga, California, USA

This sweet yet savory medley of apples, sweet potatoes, onions, and sauerkraut cooks up perfectly in the slow cooker! Don't be afraid of the sauerkraut---it becomes sweet and mild.

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Cumin Chicken With Apples

Submitted by: Raymonde Bourgeois
Provided by: Taste of Home

A mixture of onions, apples and mushrooms seasoned with cumin and Worcestershire sauce enhances this tender chicken dish from field editor Raymonde Bourgeois, Swastika, Ontario.

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Chicken with Green Peppers in Black Bean Sauce

Submitted by: ezsteve

A flavorful black bean sauce is the base for this simple and classic dish.

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