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

May 14, 2023May 14, 20230 3
Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce Recipe
in Meat

Prep

30 min

Cook

20 min

Ready In

50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 can pitted prunes , chopped
3/4 cup heavy cream

Nutrision Information

Servings Per Recipe
4
Calories
490
Sugar
28g
Fat
28g
Pheasant is a wild game bird that is popular in European cuisine. It has a delicate and gamey flavor that pairs well with sweet and savory accompaniments. In this recipe, the pheasant breast is stuffed with a mixture of chopped apples, bread crumbs, thyme, and spices, and wrapped in bacon to add flavor and moisture. The stuffed breasts are then browned and baked to perfection and served with a sweet and tangy sauce made from prunes, cider vinegar, and heavy cream. This dish is perfect for a romantic dinner or a festive occasion and is sure to impress anyone who tastes it.

Instructions

1.Preheat the oven to 350F.
2.In a large skillet, cook the chopped apples, water, thyme, sugar, salt, and black pepper over medium heat until the apples are soft.
3.Stir in the bread crumbs and chicken stock and mix well until the mixture holds together.
4.Pound the pheasant breast halves thin and evenly to create a large flat piece.
5.Place a strip of bacon on top of each piece of pheasant breast.
6.Spread the apple stuffing evenly over the bacon.
7.Roll each piece of pheasant breast tightly and secure the ends with toothpicks.
8.Heat a large skillet over medium-high heat and brown the stuffed pheasant breasts on both sides.
9.Transfer the breasts to a baking dish and bake for 15-20 minutes or until fully cooked.
10.In the meantime, in the same skillet, sauté the onion until soft.
11.Add the cider vinegar and the chopped prunes and cook until the sauce thickens slightly.
12.Stir in the heavy cream and cook for 2-3 minutes until heated through and slightly thickened.
13.Remove the stuffed pheasant breasts from the oven and let rest for a few minutes before slicing.
14.To serve, spoon the prune sauce over the pheasant slices.

PROS

This dish is a great way to elevate the flavor of pheasant and turn it into a special occasion meal.

The stuffing with bacon, apples, and spices adds a sweet and savory contrast to the lean and mild pheasant meat.

The sweet and tangy prune sauce is a unique and delicious accompaniment to the dish.

CONS

Pheasant is not a commonly found meat, so it may be hard to obtain.
This recipe may need some specialist ingredients, such as the prunes, which may not be available in all areas.

The dish requires some preparation time and steps, so it may not be suitable for a quick weekday dinner.

HEALTH & BENEFITS

Pheasant meat is low in fat and high in protein, making it a great option for a healthy and satisfying meal.
Apples are high in fiber, vitamins, and antioxidants, which support digestive health, lower inflammation, and boost immunity.
Prunes are also rich in fiber and contain high levels of vitamins and minerals that are beneficial for bone health, digestion, and metabolic function.

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