Ingredients
- 3 apples - peeled, cored and chopped
- 4 tablespoons water
- 1 tablespoon chopped fresh thyme
- 2 tablespoons caster sugar
- salt and freshly ground black pepper to taste
- 100g (4 oz) dried breadcrumbs
- 175ml (6 fl oz) chicken stock
- 4 boneless, skinless pheasant breast fillets
- 8 rashers streaky bacon
- 1 onion, finely chopped
- 175ml (6 fl oz) apple cider vinegar
- 1 (500g) packet pitted prunes, chopped
- 175ml (6 fl oz) double cream
Description
A Different Way To Use Pheasant! Serve The Sliced Pheasant Breast With <a Href=http://allrecipes.co.uk/recipe/5167/creamy-clapshot.aspx>Clapshot</a>, A Distinctively Scottish Side Of Mashed Turnips And Potatoes.
All Recipes UK
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