Forest-Harvest Pheasant Ballotine with Wild Mushroom Farce

📝 About This Recipe

This elegant French-inspired masterpiece transforms lean, wild pheasant into a succulent, show-stopping centerpiece. By deboning the bird and stuffing it with a rich, savory mushroom and pork forcemeat, we ensure the delicate game meat remains moist and flavorful throughout the roasting process. It is a sophisticated celebration of autumn flavors, offering a beautiful cross-section of textures and earthy aromas that define high-end woodland cuisine.

🥗 Ingredients

👨‍🍳 Instructions

1. 1

   Begin by deboning the pheasant. Place the bird breast-side down and use a sharp boning knife to cut along the backbone. Carefully scrape the meat away from the ribcage, keeping the skin intact. Remove the wing bones and leg bones from the inside, leaving you with a flat, rectangular sheet of meat and skin.

2. 2

   Prepare the farce: Sauté the minced shallots and mushrooms in a knob of butter over medium heat until all moisture has evaporated. Stir in the garlic and thyme for 1 minute, then deglaze with the brandy. Let cool completely.

3. 3

   In a chilled bowl, mix the ground pork, cooled mushroom mixture, crumbled chestnuts, and heavy cream. Season generously with salt and black pepper. Mix until a tacky, homogenous paste forms.

4. 4

   Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices in a slightly overlapping rectangle, roughly the size of the deboned pheasant.

5. 5

   Place the deboned pheasant skin-side down on top of the prosciutto. Season the meat side with salt and pepper.

6. 6

   Spread the farce evenly over the pheasant meat, leaving a 1-inch border at the edges to prevent leaking.

7. 7

   Carefully roll the pheasant tightly into a cylinder (log shape) using the plastic wrap to help guide it. Tie the ends of the plastic wrap tightly to compress the roll.

8. 8

   Remove the plastic wrap and secure the ballotine with butcher's twine at 1-inch intervals to maintain its shape during cooking.

9. 9

   Preheat your oven to 375°F (190°C). Heat a splash of oil in an oven-proof skillet over medium-high heat and sear the ballotine on all sides until the prosciutto is crisp and golden.

10. 10

    Transfer the skillet to the oven. Roast for 25-30 minutes, or until the internal temperature reaches 155°F (68°C). The carry-over cooking will bring it to the safe 160-165°F mark.

11. 11

    Remove the pheasant from the pan and let it rest on a warm plate, tented with foil, for at least 15 minutes. This is crucial for a juicy result.

12. 12

    While the meat rests, make the sauce. Pour off excess fat from the skillet, add the white wine, and scrape up the browned bits (fond). Reduce by half.

13. 13

    Add the stock and reduce again until the sauce coats the back of a spoon. Whisk in the cold butter cubes one at a time for a glossy finish. Strain through a fine-mesh sieve.

14. 14

    Remove the twine from the pheasant. Slice into thick rounds (medallions) to reveal the beautiful spiral filling.

15. 15

    Arrange the slices on a warmed platter and drizzle with the silk-smooth pan sauce. Serve immediately.

💡 Chef's Tips

🍽️ Serving Suggestions

Pair with a buttery potato purée and honey-glazed roasted root vegetables. A glass of aged Pinot Noir or a dry Chenin Blanc complements the gamey notes perfectly. Serve with a side of red currant jelly for a sweet-tart contrast to the savory meat. Excellent alongside sautéed kale with crispy pancetta.