"A different way to use pheasant! Serve the sliced pheasant breast with Scottish clapshot, a side dish of mashed turnips and potatoes." — Grant
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apples - peeled, cored and chopped
chopped fresh thyme
salt and ground black pepper to taste
boneless, skinless pheasant breast halves
onion, finely chopped
apple cider vinegar
1 (16 ounce) can
pitted prunes, chopped
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!!!!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 450
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