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Ballotine of pheasant

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Ballotine of pheasant

Ballotine of pheasant

Ballotine of pheasant might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 17g of protein, 59g of fat, and a total of 831 calories. If you have pistachio, butter, breadcrumb, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

1
First, make the stuffing. Fry the onion in the butter for 5-10 mins until softened, then leave to cool completely. Thoroughly mix the remaining ingredients in a large bowl, including the cooled onions.
Ingredients you will need
StuffingStuffing
ButterButter
OnionOnion
Equipment you will use
BowlBowl
2
If the wings are attached, cut at the first joint (on most butchered birds they will have been removed). Find the wishbone between the neck and the breast, then use a sharp knife to scrape away the flesh around it. Gently pull it out, trying to keep it as one, cut it away and discard.
Ingredients you will need
Chicken WingsChicken Wings
Equipment you will use
KnifeKnife
3
Place the pheasant, breast side down, on the board. Using a sharp boning knife, see tip, left, cut through the skin to the backbone along the length of the bird.
Ingredients you will need
PheasantPheasant
Equipment you will use
KnifeKnife
4
Working down the length of the pheasant, slowly run your knife down against the ribcage, keeping close to the bone and scraping the flesh away from both. Twist out the thigh joints when you get to them.
Ingredients you will need
PheasantPheasant
BoneBone
Equipment you will use
KnifeKnife
5
Very carefully cut away the main carcass. This is where the skin is at its thinnest, so cut carefully as you dont want to nip or pierce the skin.
6
Open the bird out like a book and lay it, skin-side down, on the board.
7
Season the birds flesh with salt and pepper then arrange half of the stuffing down the middle of each of the birds in a sausage shape.
Ingredients you will need
Salt And PepperSalt And Pepper
StuffingStuffing
SausageSausage
8
Re-form the bird by lifting the sides up and around the stuffing. After youve done one, repeat with the other pheasant.
Ingredients you will need
PheasantPheasant
StuffingStuffing
9
Wrap each pheasant tightly and neatly with bacon so that the bacon goes all the way round the bird and joins on the underside.
Ingredients you will need
PheasantPheasant
BaconBacon
WrapWrap
10
Using butchers string, tie the pheasant at regular intervals around the width. Then tie it once around the length to hold the stuffing in.
Ingredients you will need
PheasantPheasant
StuffingStuffing
11
Finally, tie the legs together. The pheasant can be prepared to this stage and chilled up to a day ahead.
Ingredients you will need
PheasantPheasant
12
Heat oven to 200C/ 180C/gas
Equipment you will use
OvenOven
13
Transfer the pheasant to a roasting tin. Roast for 45-50 mins, basting regularly with the juices from the tin. Finally, cover with foil and rest for about 15 mins.
Ingredients you will need
PheasantPheasant
Equipment you will use
Aluminum FoilAluminum Foil
14
Serve in thick slices with the juices from the pan.
Equipment you will use
Frying PanFrying Pan
DifficultyExpert
Ready In1 h, 45 m.
Servings4
Health Score8
Dish TypesLunchMain CourseMain DishDinner
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