Pheasant ballotine

This page contains a delicious recipe for pheasant ballotine. However, please note that it contains pork and is intended for non-Muslims only.

Our step-by-step instructions will walk you through the process of preparing poultry, resulting in a gorgeous, effortlessly carved roast. Specifically, our recipe involves a boned and stuffed pheasant that is guaranteed to impress your guests with its taste and presentation.

Ingredients

  • 2 oven-ready pheasants
  • 25g soft butter
  • 12 slices smoked streaky bacon
  • 1 onion, finely chopped
  • 2 tsp butter
  • 50g plums soaked in 3 tbsp brandy
  • 400g sausage meat, made from 6 whole sausages
  • 2 tbsp thyme leaves
  • large handful of parsley, roughly chopped
  • 25g pistachios
  • 25g fresh breadcrumbs

Tip

Equipment you need to debone and stuff a pheasant

Bowls, cutting board, knife, frying pan, sharp boning knife, kitchen twine, roasting pan.

Which knife to use for boning pheasants?

It’s best to use a small, sharp boning knife with a blade that curves inward near the handle. This gives you maximum control when scraping the meat from the bones. Otherwise, use a small, sturdy knife.

Which line to use for boning pheasants

It is important to use sturdy and heat-resistant kitchen twine (also called butcher’s twine) to tie the pheasant, as regular twine could burn or melt in the oven and ruin the dish.

Preparation steps

  1. Make the filling first.
    1. Fry the onion in the butter for 5-10 minutes until soft, then allow to cool completely.
    2. Mix the remaining ingredients, including the cooled onions, thoroughly in a large bowl.
  • If the wings are attached, cut them off at the first joint (most slaughtered birds have them removed).
  • Find the wishbone between the neck and breast, then use a sharp knife to scrape away the flesh around it. Pull it out carefully, trying to keep it whole, cut it off and discard it.
  • Place the pheasant breast side down on the board. Using a sharp boning knife (see tip at left), cut the skin lengthwise down to the backbone of the bird.
  • Working lengthwise along the pheasant, slowly bring your knife against the ribcage, staying close to the bone and scraping the meat from both. Unscrew the thigh joints when you get to them.
  • Very carefully cut off the main carcass. This is where the skin is thinnest. Therefore, cut carefully so as not to pinch or puncture the skin.
  • Open the bird like a book and place it skin side down on the board.
  • Season the bird’s meat with salt and pepper, then spread half of the stuffing into the center of each bird in a sausage shape.
  • Reshape the bird by lifting the sides up and around the filling. After you make one, repeat the process with the other pheasant.
  • Wrap each pheasant tightly and neatly with bacon so that the bacon surrounds the entire bird and pools at the bottom.
  • Using butcher twine, tie the pheasant at regular intervals along its width. Then tie it lengthwise once to hold the filling in place.
  • Finally, tie the legs together. The pheasant can be prepared up to this point and refrigerated up to a day in advance.
  • Preheat the oven to 200°C/180°C/gas. 6. Place the pheasant in a roasting tin. Roast for 45-50 minutes, basting regularly with the pan juices.
  • Finally, cover with foil and let rest for about 15 minutes.
  • Serve in thick slices with the juices from the pan.
  • Equipment and tools

    For this recipe you will need the following equipment and tools:

    • bowls
    • dulcimer
    • Knife
    • frying pan
    • Sharp boning knife
    • Kitchen cord
    • roaster

    Allergen information

    This recipe contains the following allergens:

    • butter
    • Smoked streaky bacon
    • brandy
    • sausage meat
    • Pistachios
    • Breadcrumbs

    Storage and leftovers

    Store leftover pheasant ballotine in an airtight container in the refrigerator. It can be kept for up to 3 days. To reheat, place in preheated oven at 180°C (350°F) for about 10-15 minutes or until heated through.

    Health Benefits of Pheasant Ballotine

    Pheasant ballotine is a delicious dish that not only satisfies the palate but also provides several health benefits. This gourmet recipe combines the lean and flavorful pheasant meat with a variety of ingredients to create a healthy and nutritious meal. Let’s explore the health benefits of this delicious dish:

    1. Lean protein

    Pheasant meat is a fantastic source of lean protein, making it an excellent choice for individuals looking to maintain or gain muscle mass. Because the fat content is lower compared to other meats, pheasant provides high-quality protein without excess calories.

    2. Essential nutrients

    By including pheasants in your diet, you can benefit from essential nutrients such as vitamin B6, vitamin B12, iron and zinc. These nutrients play an important role in supporting energy metabolism, cognitive function and immune system health.

    3. Antioxidant-rich ingredients

    The pheasant ballotine recipe contains ingredients such as prunes, parsley and pistachios, all of which are rich in antioxidants. These natural compounds protect our cells from damage caused by harmful free radicals and contribute to overall well-being.

    4. Fiber from plums

    Prunes soaked in brandy before being used in the recipe are an excellent source of fiber. Eating fiber promotes healthy digestion, regulates blood sugar levels, and helps maintain a healthy weight.

    5. Heart Healthy Option

    Using softened butter and small amounts of bacon in this dish gives it a touch of richness while maintaining heart health. When consumed in moderation, these ingredients can provide essential fatty acids and contribute to a balanced diet.

    The Pheasant Ballotine recipe not only offers a unique culinary experience, but also brings a variety of health benefits. By making this dish, you can enjoy a filling meal while ensuring your body receives essential nutrients. So why not enjoy this tasty and nutritious treat?

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