Name: Ballotine of Pheasant Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: French
Ingredients: 1 whole pheasant, cleaned and deboned; 200g ground pork; 1 onion, finely chopped; 2 cloves of garlic, minced; 2 sprigs of thyme, leaves only; 1/4 cup breadcrumbs; 1/4 cup dried cranberries; Salt and pepper to taste; 4 slices of bacon; 2 tbsp vegetable oil

How To Make Ballotine of Pheasant

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Preparation: 30 minutes

Cooking: 1 hour 30 minutes

Total: 2 hours

Serves:

Ingredients

1 whole pheasant, cleaned and deboned
200g ground pork
1 onion, finely chopped
2 cloves of garlic, minced
2 sprigs of thyme, leaves only
1/4 cup breadcrumbs
1/4 cup dried cranberries
Salt and pepper to taste
4 slices of bacon
2 tbsp vegetable oil

Instructions

In a bowl, mix together ground pork, onion, garlic, thyme, breadcrumbs, cranberries, salt, and pepper.
Lay the deboned pheasant flat and season with salt and pepper. Spread the stuffing mixture evenly over the pheasant.
Roll the pheasant tightly into a cylinder and secure with kitchen twine.
Preheat the oven to 180°C (350°F).
Heat vegetable oil in a pan over medium heat and sear the pheasant on all sides until golden brown.
Transfer the pheasant to a baking dish and lay bacon slices on top.
Bake in the preheated oven for 1 hour, basting with pan juices every 20 minutes.
Remove from the oven and let it rest for 10 minutes before slicing.
Serve the ballotine of pheasant sliced, with pan juices drizzled on top.