📝 About This Recipe
A masterpiece of classical French charcuterie, this Pheasant Galantine showcases the elegant, gamey profile of the bird encased in its own golden skin. The lean pheasant breast is layered with a rich, velvety pork and veal forcemeat, punctuated by the crunch of emerald pistachios and the earthy aroma of black truffles. Served chilled as a sophisticated centerpiece, it offers a refined tapestry of textures and flavors that celebrate the heritage of the hunt.
🥗 Ingredients
The Bird
- 1 piece Whole Pheasant (approx. 2.5-3 lbs, skin intact and carefully plucked)
- 2 tablespoons Cognac (for marinating the breast meat)
The Forcemeat (Farce)
- 300 grams Ground Pork Shoulder (high fat content is essential)
- 200 grams Ground Veal (very finely ground)
- all Pheasant Leg Meat (trimmed from the bird and finely minced)
- 1/2 cup Heavy Cream (chilled)
- 1 large Egg White (lightly beaten)
- 50 grams Shelled Pistachios (blanched and peeled)
- 1 tablespoon Black Truffle (finely minced (or truffle pâté))
- 1/2 teaspoon Pink Curing Salt (Prague Powder #1) (to maintain color and safety)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Four Spices (Quatre Épices) (pepper, cloves, nutmeg, and ginger)
Poaching Liquid (Court-Bouillon)
- 1 Pheasant Carcass (chopped into pieces)
- 2 liters Chicken Stock (unsalted, high quality)
- 1 cup Mirepoix (chopped onion, carrot, and celery)
- 1 Bouquet Garni (thyme, bay leaf, and parsley stalks)
👨🍳 Instructions
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1
Carefully de-bone the pheasant. Start by cutting down the backbone and using a sharp boning knife to scrape the meat away from the ribcage, keeping the skin completely intact. Remove the breast meat and set aside; remove the leg meat and mince it for the farce.
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2
Flatten the pheasant skin and any attached meat onto a large piece of plastic wrap, forming a rectangle. Slice the reserved breast meat into long, even strips and toss with Cognac, salt, and pepper. Let marinate for 30 minutes.
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3
Prepare the farce: In a chilled bowl, combine the ground pork, veal, minced pheasant leg meat, pink salt, Kosher salt, and Quatre Épices. Mix thoroughly using a wooden spoon or a stand mixer on low speed.
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4
Slowly incorporate the egg white and then the chilled heavy cream into the meat mixture until it is smooth and emulsified. Fold in the pistachios and minced truffles.
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5
Test the seasoning: Fry a small nugget of the farce in a pan, taste it, and adjust the salt or spices in the main mixture if necessary.
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6
Assembly: Spread half of the farce over the center of the pheasant skin. Lay the marinated pheasant breast strips lengthwise over the farce. Cover with the remaining farce, smoothing it into a log shape.
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7
Rolling: Using the plastic wrap to assist you, roll the skin over the filling to create a tight cylinder. Tie the ends of the plastic wrap securely.
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8
Double Wrap: Wrap the cylinder again in a clean piece of muslin cloth or several more layers of heat-resistant plastic wrap. Tie with butcher's twine at 1-inch intervals to ensure it maintains a perfect 'ballotine' shape during cooking.
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9
Prepare the poaching liquid: In a large pot, simmer the pheasant carcass, stock, mirepoix, and bouquet garni for 30 minutes to create a flavorful base.
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10
Poaching: Submerge the galantine into the simmering liquid (keep it at a gentle 170°F/77°C). Poach for approximately 60-75 minutes, or until the internal temperature reaches 155°F (68°C).
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11
Chilling: Remove the galantine from the liquid. Let it cool slightly, then place it in a dish and weight it down lightly with a tray and a few cans to compress the meat as it cools. Refrigerate for at least 12 hours, preferably 24.
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12
Serving: Carefully remove the twine, cloth, and plastic wrap. Wipe away any excess jelly. Slice into 1/2 inch thick rounds to reveal the beautiful mosaic pattern inside.
💡 Chef's Tips
Keep all ingredients and equipment ice-cold when making the farce to prevent the fat from breaking. If you don't have Quatre Épices, make your own with 2 parts white pepper to 1 part each of cloves, ginger, and nutmeg. Use the poaching liquid to make a clarified aspic if you want to glaze the exterior for a professional finish. Don't skip the weighting process; it ensures the galantine is dense and easy to slice without falling apart. If pheasant is unavailable, this technique works beautifully with a large heritage chicken or guinea fowl.
🍽️ Serving Suggestions
Serve with a dollop of Cumberland sauce or a tart redcurrant jelly. Pair with a crisp, toasted brioche and a side of cornichons for textural contrast. Accompany with a glass of aged Pinot Noir or a dry, nutty Sherry. A simple salad of bitter greens with a walnut oil vinaigrette cuts through the richness perfectly. Arrange on a silver platter garnished with fresh herbs and halved grapes for a stunning buffet presentation.