Friday, 28 November 2025
đź”´ Pheasant baton stuffed with apricot and served with an apricot & sweet chilli sauce & Wine Pairing
Chef Angela has a recipe for pheasant baton stuffed with apricot and served with an apricot & sweet chilli sauce and Wine expert Nigel has paired it with a Pinot Noir. Here’s the details:
🍷 Here's the wine pairing 🍷
A stunning Australian Pinot Noir. Its smooth with silky tannins and a hint of oak and goes so well with the pheasant…..but the twist is the apricot flavour in the food that this Pinot Noir handles that with ease. It’s a light crimson in the glass, and on the nose you get plums and cherries with a hint of vanilla from the time spent in oak. In the mouth there’s a burst of red berries with a little spice at the end, with just a hint of the subtle, smooth tannins at the end.
That's Elephant in the Room Palatial Pinot Noir from major supermarkets at ÂŁ10.25 before the discount from loyalty cards kicks in
❗️ Here's the recipe ❗️
Pheasant Baton stuffed with apricot with a apricot and sweet chilli sauce.
3 x pheasant breasts skin off
2-3 slices white toasted sourdough
10 slices thin sliced pancetta
Olive oil and butter for frying
1 tin apricot halves
2 large tbs apricot jam
Knob of butter
100 mil game or chicken stock
2 tbs sweet chilli sauce
Splash of brandy
Firstly drain the apricot halves keeping the juice for the sauce.
Chop about 6 halves very finely obviously it depends how many batons you are making this recipe is for two people so just double the pheasant breasts and pancetta.
On a sheet of cling film lay the pancetta in length wise strips overlapping then take the pheasant breasts and lay them thickest ends to the outside and the 3rd breast in the middle make small incisions in the thickest parts and fill with the chopped apricots. Season with Himalayan salt and ground black pepper. Now carefully take the top of the clingfilm and use it to fold over the pancetta so you have a long sausage shape. Take the ends and roll the sausage to make a baton shape while twisting the ends.
Place in the fridge for a few hours to set.
To cook heat the butter and olive oil in a pan over a moderately high heat unwrap the baton and carefully place in the fan seat all the sides of the baton and then turn the heat to medium and continue to cook until the pancetta is golden brown. Take out of the pan and leave to rest in silver foil.
For the sauce heat a small pan with some butter when it’s bubbling splash in the brandy and let the alcohol evaporate about a minute. Add the stock game or chicken. Simmer away then add the apricot juice and 2 large tablespoons of apricot jam
Then add the sweet chilli sauce. Once bubbling and all the jam is melted it’s ready to serve.
To serve as a canapé toast some slices of white sourdough take a small size pastry cutter and cut a round continue to cut rounds. Slice the baton in 2cm thick rounds. Place lavender on the sourdough and with a teaspoon pour over the sauce. Decorate with some chopped coriander.