Paul’s Apricot & Hazelnut Stuffed Pheasant Breasts

This classic combination of pheasant meat with apricot is a winning pairing! Strong gamy flavours work really well with all kinds of fruit and this dish is no exception.

The secret to a good stuffing is to use really good quality sausage meat, ideally from your local butcher.

Ingredients (serves 4)

  • 1lb of sausage meat
  • 2Ib of canned apricots (chopped)
  • 1 oz of butter
  • 3 shallots (finely chopped)
  • 1oz breadcrumbs
  • 2 tbsp of double cream
  • 1 tsp of mixed herbs
  • 1 tbsp of chopped toasted hazelnuts
  • 1 tbsp of soft brown sugar
  • 8 fl oz of dry white wine
  • 8 pheasant breasts
  • 8 rashers of bacon

Method

  1. Preheat the oven to 180C / 160C fan / gas mark 4.
  2. To make the stuffing; melt the butter in a pan add the finely chopped shallots and the sausage meat and cook until it loses the pinkness. Add the breadcrumbs, cream, herbs, hazelnuts and 2 tablespoons of the apricots, cook for a further 5 – 10 mins.
  3. Layer out the bacon rashers onto a baking tray, put one layer of pheasant breast, pile on the stuffing, place another layer of pheasant breast on top and wrap around with bacon.
  4. Cook in the oven for 40 – 45 minutes.
  5. To make the sauce; put the apricot can syrup, sugar, white wine and butter in a saucepan and bring to the boil. Add the rest of the apricots and simmer for 5 mins.
  6. Take off the heat and leave to cool for a few mins and then rub through a strainer. Pour the sauce over the meat after the pheasant has been cooking for 20 mins. Cook for a further 20-25 mins.
  7. Serve with your choice of potatoes and seasonal vegetables. Enjoy!
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