Stuffed Pheasant Breasts with Prune Sauce

Ingredients:

4 pheasant breasts
8 bacon rashers
3 apples, peeled, cored and chopped (wilding apples are best, but use cooking apples)
60ml water
1/2 tsp fresh thyme, chopped
25g caster sugar
salt and freshly-ground black pepper
110g fresh breadcrumbs
200ml chicken stock
170g onion, finely chopped
180ml cider vinegar
480ml pitted prunes (soaked in red wine over night)
180ml double cream

Method:

Add the prunes and soaking liquid to a pan, bring to a boil and cook for about 40 minutes, or until very soft. Set aside to cool completely.

Add the apples to a small pan along with the water, thyme, sugar and salt. Bring to a boil then reduce to a simmer and cook until the apples have cooked down to a thick sauce (about 20 minutes). Remove from the heat and add the breadcrumbs. Set aside as the breadcrumbs swell and the sauce thickens further.

Lay the pheasant breasts on a chopping block and cut a pocket in each one by inserting a knife horizontally into each one. Enlarge the pocket with your fingers then spoon the cooled apple and crumb stuffing into each one. Wrap the breasts in two bacon rashers apiece to keep the stuffing inside.

Cover the base of a baking dish with a layer of onions. Lay the breasts on top and scatter the onions around. Pour the chicken stock over the top and season liberally.

Place in an oven pre-heated 200°C (400°F/Gas Mark 6) and bake for about 30 minutes, or until the pheasant breasts are done through and their juices run clear. Remove the breasts from the dish onto a warmed plate and allow to rest, covered in aluminium foil.

Pour the juices from the baking dish into small saucepan and add the cider vinegar and the prunes (drain from their soaking liquid). Bring to a boil over high heat then stir-in the cream and continue to cook the sauce until thickened.

Slice the breasts diagonally then arrange on a serving plate and spoon the prune sauce over the top. Serve with clapshot.