Pheasant Breast Stuffed With Apples In A Cider Vinegar And Prune Sauce Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

PLEASANT PHEASANT



Pleasant Pheasant image

I made this one up, and my husband says, "You need to put this one in your online recipe stuff". Well, that's a very nice compliment from him, so here it goes! It can be modified with your favorite marinade, to create a different favor to compliment any meal. We serve this over white rice. Time listed does not include marinating time.

Provided by Haversac

Categories     Pheasant

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless pheasant breasts
1/4 cup soy sauce
2 garlic cloves, sliced
1/4 cup onion, diced
2 tablespoons honey
1/4 cup rice vinegar
1/2 cup flour
2 -4 tablespoons butter
1/2-1 cup chicken broth
1/4 cup cilantro

Steps:

  • Marinate the pheasant breasts over night (or for as long as possible) in your favorite marinade, or mix together the soy sauce, garlic, onion, honey and vinegar for a yummy asian-inspired marinade.
  • Remove pheasants from marinade, and coat in flour. We do not rinse off marinade, or allow to drip off, so that the flour makes a nice coating on the pheasant.
  • Heat a frying pan with butter, and place coated pheasant in pan.
  • Allow to brown on each side, then add 1/4 cup of chicken broth, or enough to create some liquid on the bottom. Add cilantro.
  • Cover and allow pheasant to cook for 4-6 minutes per side, until cooked through. Don't let all the chicken broth cook off, or it could burn. Add more if necessary.
  • Once done, take pheasant out of pan, and add chicken broth, a little at a time, scraping the bottom of the pan to create a gravy.
  • Serve with rice, or noodles.
  • Variations:
  • instead of chicken broth, use chicken noodle soup and some water! Or,
  • use your favorite marinate. Or,
  • after browning, and adding liquid (or soup with some water), put it in a 350 degree oven for 20-30 minutes - then proceed as directed.

PHEASANT (OR CHICKEN) WITH APPLE CIDER



Pheasant (or chicken) with Apple Cider image

I picked up this recipe years ago and it is one of my favorites when we've been blessed with a brace of wild pheasants...the apple cider and paprika gives it a wonderful flavor. Feel free to replace the pheasant with chicken and enjoy either way! I've suggested side dishes and a salad at the bottom of the cooking...

Provided by Dan Hammond

Categories     Wild Game

Time 1h15m

Number Of Ingredients 11

1 pheasant quartered (substitute with chicken)
1 can(s) cream of chicken soup (condensed)
1/2 c apple cider
1 1/2 Tbsp worcestershire sauce
1/2 tsp salt
1/3 c chopped onions
1 garlic clove minced
1 c dried cranberries
4 oz mushrooms, fresh
pinch paprika (hungarian if available)
2-3 c milk

Steps:

  • 1. Marinate Pheasant (or chicken) in milk for 2-4 hours
  • 2. Heat oven to 350 degrees. Place Pheasant in un-greased baking dish (deep sided lasagna dish/pan works best)
  • 3. Mix soup, cider, salt and other in bowl. Pour over Pheasant and sprinkle VERY generously with paprika. Note: if doubling recipe, use only 3/4 apple cider. also, do not mix water with the condensed soup...just use the soup base in the can
  • 4. Place in oven and bake uncovered for 1 to 1.25 hours, occasionally basting. Err to remove sooner than later to preven meat from becoming dry (3/4 to 1 hour).
  • 5. Remove from oven. Place on plate and sprinkle with paprika and extra cranberries.
  • 6. I like to serve with asparagus and chery tomato's and roasted/quarted rosemary potatos and a good bottle of wine following a small but nice spinach/rasberry/brie/macadamia nut/rasberry vinaigrette salad.
  • 7. Enjoy!

PHEASANT BREAST STUFFED WITH APPLES IN A CIDER VINEGAR AND PRUNE SAUCE



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

A different way to use pheasant! Serve the sliced pheasant breast with Scottish clapshot, a side dish of mashed turnips and potatoes.

Provided by Grant

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Time 1h20m

Yield 4

Number Of Ingredients 13

3 apples - peeled, cored and chopped
¼ cup water
1 tablespoon chopped fresh thyme
2 tablespoons white sugar
salt and ground black pepper to taste
1 cup bread crumbs
¾ cup chicken stock
4 boneless, skinless pheasant breast halves
8 bacon strips
1 cup onion, finely chopped
¾ cup apple cider vinegar
1 (16 ounce) can pitted prunes, chopped
¾ cup heavy cream

Steps:

  • 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.

Nutrition Facts : Calories 979.6 calories, Carbohydrate 77.4 g, Cholesterol 205.5 mg, Fat 50 g, Fiber 8.8 g, Protein 57.4 g, SaturatedFat 21.2 g, Sodium 989.3 mg, Sugar 47.5 g

STUFFED CHICKEN BREASTS WITH APPLE CIDER VINEGAR SAUCE



Stuffed Chicken Breasts With Apple Cider Vinegar Sauce image

This is a much altered version of a recipe I found online a few years ago. I simplified it and it actually tastes better than the more difficult version. My family loves this recipe. My husband literally drinks the sauce. These are great for 4 or for 24. Very easy to scale up for large dinner parties.

Provided by foodandwinelover

Categories     Poultry

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons sugar
2 tablespoons cider vinegar
2 cups beef stock
7 dried apricots
1/4 cup dried cranberries
1/2 large seeded tomatoes, chopped
1/2 cup crumbled feta cheese
portion of small bag of fresh Baby Spinach
salt and pepper

Steps:

  • Heat the oven to 425 degrees.
  • For stuffing boil enough water to soak apricots and cranberries. Let soak for 15 minutes. Let apricots cool slightly and cut into small pieces and add to bowl with tomatoes and feta cheese. Season to taste with salt and pepper.
  • Using sharp knife, cut horizontal slit 3/4 way through each chicken breast. Open like a book and place on a cooking sheet. I use a cooking stone sheet with great results. Place a couple of layers of spinach on each inside side of chicken breast. No need to steam first. Place as much of the stuffing mix as you can on one side and close the breast over. I don't use string, but you can if you find it easier. I stuff as much as I can, almost to the point of overstuffing.
  • Lightly brush olive oil over breasts. Cover with foil for the first 10 mins of baking and then remove foil for last 30 mins or so. Actual time depends on breast size. I remove from oven when internal temp is 175 degrees. Cover with foil while you complete the sauce. I usually let sit covered for 10 mins or so.
  • For sauce melt 1 tbsp butter in sauce pan on medium heat. Add garlic and brown. Add the cider vinegar and boil 2 minutes. Add the sugar and beef stock and reduce temperature slightly and continue to boil until sauce is reduced to desired thickness and taste. About 10-15 mins should do it. You can dilute with additional stock if you boil down too much. Season to taste with salt and pepper. You can play around with sugar and vinegar amounts to get the flavor that is right for you.
  • You can serve breast as is or sliced. I prefer whole as I find that it tends to fall apart. Pour sauce over and serve.

Nutrition Facts : Calories 277.7, Fat 8.7, SaturatedFat 5.2, Cholesterol 92.8, Sodium 700.7, Carbohydrate 17, Fiber 1.5, Sugar 14.5, Protein 32

PHEASANT BRAISED WITH LEEKS, CIDER & APPLES



Pheasant braised with leeks, cider & apples image

Need an impressive autumnal dish to serve at a dinner party? Try this pheasant with pickled apples, leeks and hazelnuts. Serve with our celeriac colcannon

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 17

2 tbsp olive oil
2 large pheasants , jointed
2 leeks , washed, trimmed and sliced
2 rashers of smoked streaky bacon
3 sprigs of thyme , leaves picked
2 Bramley apples , thickly sliced
2 tbsp brandy or calvados
800ml dry cider
300ml chicken or game stock
70ml double cream
½ tsp mace or ground nutmeg
50g skinless roasted hazelnuts , roughly chopped
1 tsp sea salt
1 tsp caster sugar
2 tbsp cider vinegar
2 juniper berries , crushed
½ Bramley apple , peeled, cubed

Steps:

  • For the pickled apples, put the salt, sugar, vinegar and berries in a small pan and bring to the boil. Remove from the heat, add the apple cubes and set aside.
  • Heat the oil in a heavy-bottomed, high-sided casserole and season the pheasant joints with salt. Brown them all over, rendering out some of the yellow fat into the pan. Remove to a plate and season with pepper. Add the leeks, bacon and thyme to the pan along with a pinch of salt and a good grind of black pepper, and fry until the leeks have softened - about 8 mins. Add the apple slices and cook until starting to colour on both sides.
  • Spoon in the brandy and cook until evaporated, add the cider and simmer for a few more mins to cook off the alcohol. Pour in the stock and bring to the boil. Reduce to a gentle simmer and add the pheasant joints back to the pan, covering with a circle of baking parchment.
  • After 15 mins, remove the breasts from the pan to a plate and return the circle of baking parchment to the pan. Cook gently for a further 20 mins, then remove all the pheasant pieces from the pan to a plate and turn the heat up to reduce the sauce. Boil hard for a few min until reduced, then stir in the cream and mace and turn off the heat. Return the pheasant pieces to the sauce - the residual heat will warm it perfectly.
  • Divide the pheasant between plates and spoon over the sauce. Garnish with the pickled apples and hazelnuts. Serve with our celeriac colcannon.

Nutrition Facts : Calories 874 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 66 grams protein, Sodium 2.2 milligram of sodium

PHEASANT BREAST STUFFED WITH APPLES IN A CIDER VINEGAR AND PRUNE SAUCE



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

A different way to use pheasant! Serve the sliced pheasant breast with Scottish clapshot, a side dish of mashed turnips and potatoes.

Provided by Grant

Categories     Scottish Recipes

Time 1h20m

Yield 4

Number Of Ingredients 13

3 apples - peeled, cored and chopped
¼ cup water
1 tablespoon chopped fresh thyme
2 tablespoons white sugar
salt and ground black pepper to taste
1 cup bread crumbs
¾ cup chicken stock
4 boneless, skinless pheasant breast halves
8 bacon strips
1 cup onion, finely chopped
¾ cup apple cider vinegar
1 (16 ounce) can pitted prunes, chopped
¾ cup heavy cream

Steps:

  • 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.

Nutrition Facts : Calories 979.6 calories, Carbohydrate 77.4 g, Cholesterol 205.5 mg, Fat 50 g, Fiber 8.8 g, Protein 57.4 g, SaturatedFat 21.2 g, Sodium 989.3 mg, Sugar 47.5 g

More about "pheasant breast stuffed with apples in a cider vinegar and prune sauce food"

PHEASANT WITH APPLES RECIPE - CHICKEN NORMANDY WITH PHEASANT
pheasant-with-apples-recipe-chicken-normandy-with-pheasant image
Sprinkle the apple slices with a little salt. Set aside on paper towels. Dust the pheasant in flour and add the remaining 2 tablespoons of butter to the pan. Brown the pheasant for 3 to 5 minutes per side. Remove from pan and set …
From honest-food.net


BONELESS SKINLESS PHEASANT BREAST RECIPE
boneless-skinless-pheasant-breast image
Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune ... Allrecipes.com Pheasant is a game meat that is more commonly served in the United Kingdom than in the United States... 40 Min; 4 Yield; Bookmark. 87% …
From crecipe.com


10 BEST PHEASANT BREAST RECIPES - YUMMLY
10-best-pheasant-breast-recipes-yummly image
Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce AllRecipes. bacon strips, white sugar, chopped fresh thyme, pheasant breast and 9 more . Pan-Roasted Pheasant Dijon + Honey Roasted …
From yummly.com


BRAISED PHEASANT CASSEROLE RECIPE WITH CIDER AND APPLES
Remove the joints and keep warm. Bubble the sauce until lightly syrupy, then stir in the crème fraîche and check the seasoning. Melt the butter in a small pan with the sugar. Gently fry the apple wedges until tender and golden. Arrange the braised pheasant on a warmed platter with the apples and pour over the sauce.
From countryliving.com
Servings 4-6
Estimated Reading Time 2 mins
Category Dinner
Total Time 2 hrs 15 mins


JAMES WHELAN BUTCHERS: ROAST PHEASANT STUFFED WITH APPLES
Roast Pheasant Stuffed with Apples – Printer Friendly Download. Ingredients . 1 pheasant; 1 tablespoon redcurrant jelly; 1/2 cooking apple, peeled, cored and chopped; 1 sprig thyme or a teaspoon dried thyme; 1 tablespoon double cream (heavy cream) salt and freshly ground black pepper; Serves 2-4. To Cook. Firstly, preheat the oven to 220°C/ 425°F /gas mark 7; Stuff the …
From jameswhelanbutchers.com
Estimated Reading Time 2 mins


THE BEST WAYS TO COOK PHEASANT BREAST - OUR EVERYDAY LIFE
Unlike the other methods, pan-frying also preserves the cooking juices for use in sauce making. Sear the skin side first, then reduce the heat and cook for four or five minutes on each side. Remove the breasts and cover them loosely with aluminum foil, then deglaze the pan by pouring in 1/2 cup of light red wine or dry sherry. Reduce the wine by half, then finish the …
From oureverydaylife.com
Author Fred Decker


PHEASANT BREASTS W CIDER VINEGAR, APPLES AND POMEGRANATES
Pheasant Breasts W Cider Vinegar, Apples And Pomegranates recipe: Try this Pheasant Breasts W Cider Vinegar, Apples And Pomegranates recipe, or contribute your own.
From bigoven.com
Reviews 1
Servings 4
Cuisine American
Category Main Dish


PHEASANT BREASTS WITH CIDER VINEGAR, APPLES, AND ...
Jump to Recipe Print Recipe. Pheasant Breasts with Cider Vinegar, Apples, and Pomegranate. No ratings yet
From ucook.com


PHEASANT BREAST STUFFED WITH APPLES IN A CIDER VINEGAR …
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 …
From allrecipes.com


PRUNE SAUCE RECIPES ALL YOU NEED IS FOOD
Steps: For the cake: Preheat the oven to 300 degrees F and butter a 9- by 13-inch baking pan. Place the prunes in a small saucepan. Cover them with water.
From stevehacks.com


VALENTINE'S DAY RECIPES: PHEASANT BREAST STUFFED WITH ...
Food Recipes - All New [2013-2014] Friday, November 29, 2013. Valentine's Day Recipes: Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce 4 / 5 Stars | 3 Reviews. by Grant "Pheasant is a game meat that is more commonly served in the United Kingdom than in the United States. In this Scottish recipe, pheasant breasts are stuffed with …
From allnewfoodrecipes.blogspot.com


BEST SITES ABOUT RECIPES FOR WILD PHEASANT BREAST
How To Cook Pheasant Breast In The Oven - Whisking … RECIPES (7 days ago) Mar 05, 2021 · Crush the garlic, and rub it along with the salt and pepper into the pheasant breasts. Wrap each breast in 2 rashers of bacon, then cover and refrigerate until you are ready to cook them. Preheat the oven to 180C/Gas mark 5. Coat your baking tray with olive oil, then place this on the hob …
From great-recipe.com


PRUNE SAUCE RECIPE
Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune ... Allrecipes.com Pheasant is a game meat that is more commonly served in the United Kingdom than in the United States... 40 Min; 4 Yield
From crecipe.com


CIDER-BRAISED PHEASANT WITH SHALLOTS, APPLES & THYME
After chatting to friends about their favourite ways to eat pheasant, I decided to make an apple and cider braise. Braising the pheasant in cider helped keep the meat moist – pheasant is a fairly lean bird and prone to dry out easily – and the apples broke down and contributed to a tasty sauce for the mash. Cider-Braised Pheasant with Shallots, Apples & …
From kaveyeats.com


PHEASANT BREAST STUFFED WITH APPLES IN A CIDER VINEGAR AND ...
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.
From crecipe.com


PHEASANT BREASTS RECIPES ALL YOU NEED IS FOOD
Jan 22, 2022 · pheasant breasts, sugar, cognac, walnuts, butter, white grape juice and 1 more Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce AllRecipes apples, heavy cream, onion, pheasant … From yummly.com See details »
From stevehacks.com


STUFFED BREAST OF PHEASANT EN CROUTE RECIPES
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. Provided by Grant. Categories World Cuisine Recipes European UK and Ireland Scottish. Time 1h20m. Yield 4. Number Of Ingredients 13. …
From tfrecipes.com


STUFFED CHICKEN BREASTS WITH APPLE CIDER VINEGAR SAUCE ...
2020-10-11 · Preheat the oven to 400 degrees F. Place the butter and apple butter into a 9-inch by 12-inch baking pan (or similar size). Add the chicken breasts, red onion slices, apple slices and crushed garlic. Combine the white wine, chicken stock and apple cider. Pour over the chicken in the pan.
From tfrecipes.com


56 SCOTTISH SCRAN RECIPES IDEAS IN 2021 - FOOD NEWS
Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce. Rating: Unrated. 3. Scotch Cake Cookies. Aug 30, 2021 - A place for excellent recipes. We ask contributors to repin from this board or move this board to the top of their page so others will repin. All in, all win. Click request invite to join this board as a contributor. All contributors must pin in categories. …
From foodnewsnews.com


PHEASANT WITH CRANBERRY SAUCE RECIPE
Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune ... Allrecipes.com Pheasant is a game meat that is more commonly served in the United Kingdom than in the United States... 40 Min; 4 Yield
From crecipe.com


BEST MARINADE FOR PHEASANT BREAST : OPTIMAL RESOLUTION ...
pheasant breasts, sugar, cognac, walnuts, butter, white grape juice and 1 more Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce AllRecipes apples, heavy cream, onion, pheasant breast, water, bread crumbs and 7 more
From recipeschoice.com


PHEASANT BREAST STUFFED WITH APPLES IN A CIDER VINEGAR AND ...
1. Marinate Pheasant (or chicken) in milk for 2-4 hours; 2. Heat oven to 350 degrees. Place Pheasant in un-greased baking dish (deep sided lasagna dish/pan works best) 3. Mix soup, cider, salt and other in bowl. Pour over Pheasant and sprinkle VERY generously with paprika. Note: if doubling recipe, use only 3/4 apple cider. also, do not mix ...
From cookingtoday.net


CREATIVE DATE IDEAS - 5 CHEAP WAYS TO HAVE FUN
Something simple, no pheasant breast with stuffed apples in a cider vinegar and prune sauce required for this exercise. After you choose something simple, go to the grocery store and grab the rest of the ingredients. In general, it's always cool to have a few simple recipes that you can cook easily - so choose one that you would not mind having again. Definitely throw in some …
From ezinearticles.com


PHEASANT BREAST RECIPES RECIPES ALL YOU NEED IS FOOD
Dec 21, 2021 · Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce AllRecipes. heavy cream, chopped fresh thyme, apples, bread crumbs, white sugar and 8 more. From yummly.com See details »
From stevehacks.com


SCOTS PHEASANT RECIPES
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. Provided by Grant. Categories World Cuisine Recipes European UK and Ireland Scottish. Time 1h20m. Yield 4. Number Of Ingredients 13. …
From tfrecipes.com


PHEASANT BREAST STUFFED WITH APPLES IN A CIDER VINEGAR …
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 …
From allrecipes.com


STUFFED PHEASANT BREAST RECIPES
Combine remaining 3 TBS orange juice and 2 TBS sherry with 1/4 cup chicken stock, hoisin sauce, soy sauce, cornstarch & salt in small bowl. pheasant breast, bay leaves, fresh thyme, streaky bacon, salt and 9 more Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce AllRecipes pheasant breast, chicken stock, white sugar, …
From tfrecipes.com


PHEASANT BREAST RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce AllRecipes chicken stock, onion, heavy cream, chopped fresh thyme, bread crumbs and 8 more Pheasant Nuggets AllRecipes all purpose flour, crackers, pepper, milk, potato flakes, seasoned salt and 3 more Pheasant Breasts with Pomegranate Glaze Food Network See more result ›› See also : …
From therecipes.info


SCOTTISH RECIPES | ALLRECIPES
Old-Fashioned Scotch Eggs. Rating: Unrated. 22. Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce. Rating: Unrated. 3. Lorne-Style Fresh Breakfast Sausage. Lorne-Style Fresh Breakfast Sausage.
From allrecipes.com


10 BEST PHEASANT BREAST RECIPES - YUMMLY

From yummly.co.uk


STUFFED PHEASANT BREAST RECIPES - NATURAL-WATER.NET
stuffed pheasant breast recipes. 15 ديسمبر. stuffed pheasant breast recipes. By dingmans falls closed brianna keller scarborough ...
From natural-water.net


PHEASANT BREAST STUFFED WITH APPLES IN A CIDER VINEGAR AND ...
Valentine's Day Recipes: Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce 4 / 5 Stars | 3 Reviews. by Grant "Pheasant is a game meat that is more commonly served in the United Kingdom than in the United States. In this Scottish recipe, pheasant breasts are stuffed with apples and breadcrumbs and wrapped in bacon to roast." View Complete …
From tfrecipes.com


10 BEST BAKED PHEASANT BREAST RECIPES - YUMMLY

From yummly.com


PHEASANT BREAST IN RED WINE SAUCE RECIPE
Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune ... Allrecipes.com Pheasant is a game meat that is more commonly served in the United Kingdom than in the United States... 40 Min; 4 Yield
From crecipe.com


PHEASANT BREASTS WITH CIDER VINEGAR, APPLES AND ...
Preheat oven to 350 degrees. Lb. breasts lightly with meat mallet to a consistent thickness. Season well with salt and pepper. In a 10-inch to 12-inch saute/fry pan, heat butter…
From cookeatshare.com


Related Search