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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 400 degrees F (200 degrees C).

  • 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.

  • Roast the pheasant breasts in the preheated oven until well done and the juices from the meat run clear, 30 to 35 minutes.

  • 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.

  • Slice the breasts diagonally and fan out on the serving platter, spoon the prune sauce over the slices to serve.

Nutrition Facts

979.6 calories; protein 57.4g 115% DV; carbohydrates 77.4g 25% DV; fat 50g 77% DV; cholesterol 205.5mg 69% DV; sodium 989.3mg 40% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2007
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!!!! Read More
(15)

Most helpful critical review

Rating: 3 stars
02/18/2009
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. Read More
(9)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/30/2007
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!!!! Read More
(15)
Rating: 3 stars
02/18/2009
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. Read More
(9)
Rating: 4 stars
01/12/2011
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! Read More
(4)
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