Pheasant Breasts with Prune Sauce

    1 hour 20 minutes

    Fruit and game are a traditional combination. Serve these pheasant breasts with mashed potatoes and turnips.

    7 people made this

    Serves: 4 

    • 3 apples - peeled, cored and chopped
    • 4 tablespoons water
    • 1 tablespoon chopped fresh thyme
    • 2 tablespoons caster sugar
    • salt and ground black pepper to taste
    • 100g breadcrumbs
    • 4 boneless, skinless pheasant breast halves
    • 175ml chicken stock
    • 8 bacon strips
    • 175g onion, finely chopped
    • 175ml apple cider vinegar
    • 450g tinned pitted prunes, chopped
    • 175ml double cream

    Preparation:40min  ›  Cook:40min  ›  Ready in:1hour20min 

    1. 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.
    2. Preheat oven to 200 degrees C.
    3. 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.
    4. Roast the pheasant breasts in the preheated oven until well done and the juices from the meat run clear, 30 to 35 minutes.
    5. Remove the breasts from the baking dish and cover with aluminium 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.
    6. Slice the breasts diagonally and fan out on the serving platter, spoon the prune sauce over the slices to serve.

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    Reviews and Ratings
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    Reviews in English (5)


    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!!!!  -  30 Dec 2007  (Review from Allrecipes USA and Canada)


    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.  -  18 Feb 2009  (Review from Allrecipes USA and Canada)


    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!  -  07 Jan 2011  (Review from Allrecipes USA and Canada)