Pheasant Breasts Stuffed with Hazelnut, Bacon & Tart Cherries
Makes 2 Servings
Pheasant legs have sinew & small connective bones that can make them difficult to eat as you would a chicken leg. Here we’ve gotten around that problem by braising them and then stripping the meat for use as a stuffing.
The braised meat is blended with bacon, dried tart cherries & chopped hazelnuts, then packed into the pheasant breasts.
You’ll have leftover stuffing, which is delicious in pasta sauces or stirred into rice.
- Whole Pheasant, cut into two legs & two airline breasts
- Braising Liquid:
- 1 cup Red Wine
- 1 cup Water or Stock