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

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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 :

  • 3 apples - peeled, cored and chopped
  • 1/4 cup water
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons white sugar
  • salt and ground black pepper to taste
  • 1 cup bread crumbs
  • 3/4 cup chicken stock
  • 4 boneless, skinless pheasant breast halves
  • 8 bacon strips
  • 1 cup onion, finely chopped
  • 3/4 cup apple cider vinegar
  • 1 (16 ounce) can pitted prunes, chopped
  • 3/4 cup heavy cream

Instructions :

Prep : 40M Cook : 4M Ready in : 1H20M
  • 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.
  • 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.

Notes :

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