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

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

17saves
1hr20min


6 people made this

About this recipe: A different way to use pheasant! Serve the sliced pheasant breast with Clapshot, a distinctively Scottish side of mashed turnips and potatoes.

Grant

Ingredients
Serves: 4 

  • 3 apples - peeled, cored and chopped
  • 4 tablespoons water
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons caster sugar
  • salt and freshly ground black pepper to taste
  • 100g (4 oz) dried breadcrumbs
  • 175ml (6 fl oz) chicken stock
  • 4 boneless, skinless pheasant breast fillets
  • 8 rashers streaky bacon
  • 1 onion, finely chopped
  • 175ml (6 fl oz) apple cider vinegar
  • 1 (500g) packet pitted prunes, chopped
  • 175ml (6 fl oz) double cream

Method
Prep:40min  ›  Cook:40min  ›  Ready in:1hr20min 

  1. Place the apples into a small saucepan with the water, thyme, sugar and salt. Bring to the boil over high heat, then reduce the heat to medium and simmer until the apples have softened and cooked down to a chunky apple sauce, about 15 minutes. Remove the apple sauce from the heat and stir in the breadcrumbs.
  2. Preheat oven to 200 C / Gas mark 6.
  3. Prepare the pheasant breasts to be stuffed by cutting a pocket horizontally into each breast. Spoon the apple and breadcrumb stuffing into each breast. Wrap each breast with two rashers 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 aluminium foil. Pour the juices from the baking dish into a small saucepan with the cider vinegar and prunes; bring to the 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.

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Reviews (2)

jamietuttle2002
2

The apple sauce for stuffing the pheasant breast was very quick and simple to make, and tasted fantastic! This is a great recipe, however, after making the cider vinegar and prune sauce I decided not to serve as to be honest I didn't like the taste, but thats just my taste. Brilliant recipe will use again. - 21 Jan 2012

shazzy53
0

With a bit of tweaking. Thanks to jamietuttle's review, I did not add any cyder vinegar. I stuffed the pheasant breasts with the recipie, used fresh breadcrumbs and added half a dozen or so finely chopped prunes. Wrapped in bacon as suggested (next time I will use serranno ham for extra flavour). Used half a chicken stock cube with the water for stock. Seived the juices at the end and added cider instead of vinegar. Used less cream and added some cornflour paste to thicken. Sliced a few prunes into the sauce. I think that was enough. Served with braised red cabbage and a potato and leek mash. Perfect. Never thought of a photo. Did not last long enough to look for the camera. LOL. - 11 Jan 2015

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