Pheasant forcemeat, stuffing and roasting the ballotine

1 servings

Ingredients

Quantity Ingredient
½ pounds Diced pheasant meat; see * Note
¼ pounds Boiled ham; cut into 1\" cubes
1 pounds Pork butt; cut into 1\" cubes
¼ pounds Chicken livers
5 Bay leaves
2½ teaspoon Salt
¼ teaspoon Dried thyme
¼ teaspoon Dried oregano
½ teaspoon Cayenne
½ teaspoon Freshly-ground black pepper
½ cup Chopped celery
1 cup Chopped onions
2 tablespoons Minced garlic
2 tablespoons Minced shallots
½ cup Brandy
1 cup Port wine
1 Egg white
¼ cup Finely-chopped parsley
Pheasant skin; see * Note
2 quarts Dark chicken stock
2 cups Red wine
Fresh thyme sprigs
8 Peppercorns
Onion Marmalade; see * Note
4 Croutons Sweet Onion Bread; if desired,
; see * Note
¼ cup Creole mustard
6 Cornichons

Directions

* Note: See the "Boning The Pheasant And Removing The Meat", "Onion Marmalade", and "Sweet Onion Bread" recipes which are included in this collection.

Preheat the oven to 350 degrees. 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 ¼-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 1½ hours, or until the internal temperature reaches 170 degrees. Remove the ballotine from the braising liquid and remove the cheesecloth. Allow the ballotine to rest for 10 minutes before slicing. Place on a platter, and serve the sliced ballotine with the Onion Marmalade, Sweet Onion Bread croutons, mustard, and cornichons. This can be served hot or cold. This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2424 broadcast 12-18-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

01-26-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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