Pheasant Forcemeat, Stuffing And Roasting The Ballotine Recipe

Ingredients

  • 1/2 lb Diced pheasant meat see * Note
  • 1/4 lb Boiled ham cut into 1" cubes
  • 1 lb Pork butt cut into 1" cubes
  • 1/4 lb Chicken livers
  • 5 x Bay leaves
  • 2 1/2 tsp Salt
  • 1/4 tsp Dry thyme
  • 1/4 tsp Dry oregano
  • 1/2 tsp Cayenne
  • 1/2 tsp Freshly-grnd black pepper
  • 1/2 c. Minced celery
  • 1 c. Minced onions
  • 2 Tbsp. Chopped garlic
  • 2 Tbsp. Chopped shallots
  • 1/2 c. Brandy
  • 1 c. Port wine
  • 1 x Egg white
  • 1/4 c. Finely-minced parsley
  •     Pheasant skin see * Note
  • 2 quart Dark chicken stock
  • 2 c. Red wine
  •     Fresh thyme sprigs
  • 8 x Peppercorns
  •     Onion Marmalade see * Note
  • 4 x croutons Sweet Onion Bread if you like, see * Note
  • 1/4 c. Creole mustard
  • 6 x Cornichons

Description

Preheat The Oven To 350 Degrees. In A Large Mixing Bowl, Combine The Pheasant, Ham, Pork, And Chicken Livers, Together. Add In 3 Of The Bay Leaves, The Salt, Thyme, Oregano,…

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