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Recipe of the Month
Ballotine of pheasant
1 pheasant, 100 g chicken livers, 200 g pork belly minced, 75 g cream
50 g butter, 1 shallot, chopped,
1 clove garlic, chopped, Dried thyme,
50 g fresh breadcrumbs, 1 egg, Dried cranberries, 1 teasp salt, Black pepper, Bayleaf, Brandy,
6 rashers streaky bacon
• Mince the pork and chicken livers together and mix with the cream, egg, cranberries and brandy.
• Sweat off the chopped shallot and garlic in the butter and add to the stuffing along with the breadcrumbs and the thyme.
• Bone the pheasant and fill with the stuffing.
• Tie together with a string using a trussing needle.
• Turn over and place a bayleaf on the top and cover with the streaky bacon.
• Wrap tightly in foil and place on a backing tray.
• Cook for 45 minutes and then open the foil and cook for a further 15 minutes to brown.
• Serve cold or hot.
