Scots Pheasant Food
SCOTS PHEASANT
Adapted from A Feast of Scotland. Posted for ZWT6. Cox's Orange Pippin apples are crisp and sweet, with a complex flavor. If you can't find them, any crisp, sweet apple will do.
Provided by Chocolatl
Categories Pheasant
Time 1h35m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Melt half the butter in a skillet.
- Add pheasant and brown on all sides.
- Remove pheasant to a plate.
- Melt remaining butter.
- Add apples and cook until they begin to color.
- Place half the apples in a casserole dish.
- Put pheasant in the casserole breast down.
- Arrange remaining apples around bird.
- Pour in half the cream.
- Cover and bake for 40 minutes.
- Turn bird over and cook for 35 minutes more.
- Remove casserole from oven.
- Increase heat to 450°F
- Pour Drambuie and remaining cream over bird.
- Add salt and pepper to taste.
- Return to oven for 5-10 minutes.
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
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
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