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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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Reviewed: 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!!!!

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Reviewer:

ERIKA

	Cooking Level: Expert Home Town: Ciudad De México, Distrito Federal, Mexico Living In: Cuernavaca, Morelos, Mexico
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