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🍽️ Tender Pheasant with Apple and Sage Stuffing

1041 kcal · 30 min · 4 servings

Ingredients

• 6 tart apples
• 2 sprigs sage
• 2 shallots
• salt
• pepper (from the mill)
• 2 pheasants (approx. 800 g each)
• 250 ml dry white wine
• 250 ml poultry stock

Instructions

1. 1. Peel the apples and remove the core.
2. 2. Cut the apples into small cubes.
3. 3. Roughly chop the sage.
4. 4. Peel the shallot and dice it finely.
5. 5. Mix the apple cubes, sage, and shallots together in a bowl.
6. 6. Season the filling with salt and pepper to taste.
7. 7. Preheat the oven to 160 degrees Celsius using top and bottom heat.
8. 8. Rinse the pheasants briefly and pat them dry with kitchen paper.
9. 9. Season the inside of the pheasants with salt and pepper.
10. 10. Stuff the pheasants with the apple and sage mixture.
11. 11. Reserve some of the filling for later use.
12. 12. Close the opening of the pheasants securely.
13. 13. Tie the pheasants together with kitchen twine to keep their shape.
14. 14. Season the outside of the pheasants with salt and pepper as well.
15. 15. Heat oil in a casserole dish and sear the pheasants on all sides.
16. 16. Remove the pheasants from the casserole dish and set them aside.
17. 17. Add the remaining apple filling to the casserole dish and sauté it briefly.
18. 18. Deglaze the mixture with wine.
19. 19. Place the pheasants back into the casserole dish, breast side down.
20. 20. Pour in some meat stock.
21. 21. Cover the casserole dish and braise the pheasants in the oven for about 30 minutes.
22. 22. Add more stock if necessary during cooking.
23. 23. Turn the pheasants halfway through the cooking time.
24. 24. Taste the sauce at the end and adjust seasoning with salt and pepper.
25. 25. Remove the kitchen twine from the pheasants.
26. 26. Serve the pheasant hot.

Nutrition per serving

• kcal: 1041
• Protein: 123 g · Fett/Fat: 36 g · Carbs: 44 g