pheasant breast stuffed with apples in a vinegar and prune sauce

Ingredients

• Servings: 4
• 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 vinegar
• 1 (16 ounce) can pitted prunes, chopped
• 3/4 cup heavy cream

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 1 hr 20 mins


• 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 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.