Roast Pheasant Stuffed with Apples

Roast Pheasant Stuffed with Apples

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Servings: 4
Calories: 657


  • 1 pheasant
  • 1/2 cooking apple peeled, cored and chopped
  • 1 sprig thyme or a teaspoon dried thyme
  • salt and freshly ground black pepper
  • 1 tablespoon redcurrant jelly
  • 1 tablespoon double cream heavy cream


  • Preheat the oven to gas mark 7 / 425°F / 220°C
  • Stuff the pheasant with the apple pieces and thyme, and season generously.
  • Wrap the breast with a piece of buttered greaseproof paper. Put it in an ovenproof casserole, put on the lid and place it in the oven for an hour.
  • About 10 minutes before the end of the cooking time, take off the lid and remove the buttered paper.
  • The pheasant will have cooked in its own juices and those of the apple, and will be lovely and moist.
  • Cook it uncovered for the last 10 minutes to allow the breast to brown.
  • When cooked, take it out and put to rest in a warm place for 5 minutes.
  • Take the apple out of the pheasant and place in a little non-stick saucepan.
  • Add the redcurrant jelly and double cream, and heat until the thyme flavoured apple has completely pureed, and the redcurrant jelly and cream have mixed into it.
  • Carve the pheasant as you would a chicken and serve some of the sauce on each plate to eat with it.
Calories: 657 kcal
Carbohydrates: 7 g
Protein: 78 g
Fat: 33g
Saturated Fat: 10 g
Cholesterol: 247 mg
Sodium: 140 mg
Potassium: 862 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 681 IU
Vitamin C: 20 mg
Calcium: 50 mg
Iron: 4 mg
Ingredients Game, Pheasant
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