Name: Pheasant Forcemeat, Stuffing And Roasting the Ballotine
Ingredients: 1/2 lb Diced pheasant meat; see * Note; 1/4 lb Boiled ham; cut into 1" cubes; 1 lb Pork butt; cut into 1" cubes; 1/4 lb Chicken livers; 5 Bay leaves; 2 1/2 ts Salt; 1/4 ts Dried thyme; 1/4 ts Dried oregano; 1/2 ts Cayenne; 1/2 ts Freshly-ground black pepper; 1/2 c Chopped celery; 1 c Chopped onions; 2 tb Minced garlic; 2 tb Minced shallots; 1/2 c Brandy; 1 c Port wine; 1 Egg white; 1/4 c Finely-chopped parsley; Pheasant skin; see * Note; 2 qt Dark chicken stock; 2 c Red wine; Fresh thyme sprigs; 8 Peppercorns; Onion Marmalade; see * Note; 4 Croutons Sweet Onion Bread; if desired,; ; see * Note; 1/4 c Creole mustard; 6 Cornichons

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Essnce08	1	servings

INGREDIENTS

1/2	lb	Diced pheasant meat; see * Note
1/4	lb	Boiled ham; cut into 1" cubes
1	lb	Pork butt; cut into 1" cubes
1/4	lb	Chicken livers
5		Bay leaves
2 1/2	ts	Salt
1/4	ts	Dried thyme
1/4	ts	Dried oregano
1/2	ts	Cayenne
1/2	ts	Freshly-ground black pepper
1/2	c	Chopped celery
1	c	Chopped onions
2	tb	Minced garlic
2	tb	Minced shallots
1/2	c	Brandy
1	c	Port wine
1		Egg white
1/4	c	Finely-chopped parsley
		Pheasant skin; see * Note
2	qt	Dark chicken stock
2	c	Red wine
		Fresh thyme sprigs
8		Peppercorns
		Onion Marmalade; see * Note
4		Croutons Sweet Onion Bread; if desired,
		; see * Note
1/4	c	Creole mustard
6		Cornichons

INSTRUCTIONS

* 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 1/4-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 1 1/2 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-26-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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