Ingredients Jump to Instructions ↓

  1. 1/2 pound diced pheasant meat

  2. 1/4 pound boiled ham , cut into 1-inch cubes

  3. 1 pounds pork butt, cut into 1-inch cubes

  4. 1/4 pound chicken livers

  5. 5 bay leaves

  6. 2 1/2 teaspoons salt

  7. 1/4 teaspoon dried thyme

  8. 1/4 teaspoon dried oregano

  9. 1/2 teaspoon cayenne

  10. 1/2 teaspoon freshly ground black pepper

  11. 1/2 cup celery

  12. 1 cup chopped onions

  13. 2 tablespoons minced garlic

  14. 2 tablespoons minced shallots

  15. 1/2 cup brandy

  16. 1 cup port wine

  17. 1 egg white

  18. 1/4 cup finely chopped parsley Pheasant skin

  19. 2 quarts dark chicken stock

  20. 2 cups red wine Fresh thyme sprigs

  21. 8 peppercorns

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. In a large mixing bowl, combine the pheasant, ham, pork , and chicken livers, together. Add 3 of the bay leaves, the salt, thyme, oregano , cayenne, black pepper, celery, onions, garlic, shallots, brandy , and port. Toss to mix well. Cover and refrigerate for 24 hours. Remove the mixture from the refrigerator and drain for 2 to 3 minutes, discard the liquid. Remove the bay leaves. Using a grinding machine with 1/4-inch die attachment, grind the meat through once. Transfer the meat to a mixing bowl and fold in the egg white and parsley . Turn the forcemeat onto the pheasant skin. Fold the skin over the forcemeat and completely wrap the forcemeat. Using a needle with twine, sew up the edges of the skin . Wrap the ballotine with cheese cloth and tie the ends. In a braising pan, add the dark chicken reduction, red wine , fresh thyme sprigs, peppercorns and remaining bay leaves. Place the ballotine in the braising liquid and roast for 1 to 1 1/2 hours, or until the internal temperature reaches 170 degrees F. Remove the ballotine from the braising liquid and remove the cheesecloth . Allow the ballotine to rest for 10 minutes before slicing. This can be served hot or cold.


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