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

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"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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1 h 20 m servings 980 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 980 kcal
  • 49%
  • Fat:
  • 50 g
  • 77%
  • Carbs:
  • 77.4g
  • 25%
  • Protein:
  • 57.4 g
  • 115%
  • Cholesterol:
  • 205 mg
  • 68%
  • Sodium:
  • 989 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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 ...

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 rec...

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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