recipe reviews for:

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: May 15, 2012

I havent tried this recipe yet but I am curious what type of apples are recommended? I assume it would make a big difference in flavor. Suggestions?

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Reviewer:

Elishaalder46

Reviewed: Jan. 7, 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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3 users found this review helpful

Reviewer:

sona

Reviewed: 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.

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7 users found this review helpful

Reviewer:

JanineyBeaney

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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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12 users found this review helpful