Yield: 1 servings
|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 \N||Bay leaves|
|¼ teaspoon||Dried thyme|
|¼ teaspoon||Dried oregano|
|½ teaspoon||Freshly-ground black pepper|
|½ cup||Chopped celery|
|1 cup||Chopped onions|
|2 tablespoons||Minced garlic|
|2 tablespoons||Minced shallots|
|1 cup||Port wine|
|1 \N||Egg white|
|¼ cup||Finely-chopped parsley|
|\N \N||Pheasant skin; see * Note|
|2 quarts||Dark chicken stock|
|2 cups||Red wine|
|\N \N||Fresh thyme sprigs|
|\N \N||Onion Marmalade; see * Note|
|4 \N||Croutons Sweet Onion Bread; if desired,|
|\N \N||; see * Note|
|¼ cup||Creole mustard|
* 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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.