Pheasant Breast Stuffed With Apples In A Cider Vinegar And Prune Sauce
These yummy apple recipes range from homemade apple pie to apple donuts, apple cupcakes and more.
Recipe Summary Pheasant Breast Stuffed With Apples In A Cider Vinegar And Prune Sauce
A different way to use pheasant! Serve the sliced pheasant breast with Scottish clapshot, a side dish of mashed turnips and potatoes.
Ingredients | Healthy Apple Dessert Recipes Uk3 apples - peeled, cored and chopped¼ cup water1 tablespoon chopped fresh thyme2 tablespoons white sugarsalt and ground black pepper to taste1 cup bread crumbs¾ cup chicken stock4 boneless, skinless pheasant breast halves8 bacon strips1 cup onion, finely chopped¾ cup apple cider vinegar1 (16 ounce) can pitted prunes, chopped¾ cup heavy creamDirectionsPlace 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.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.Info | Healthy Apple Dessert Recipes Ukprep:
40 mins
cook:
40 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
TAG : Pheasant Breast Stuffed With Apples In A Cider Vinegar And Prune SauceWorld Cuisine Recipes, European, UK and Ireland, Scottish,
