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.
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
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
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!!!! - 30 Dec 2007 (Review from Allrecipes US | Canada)