Pheasant Forcemeat, Stuffing And Roasting The Ballotine Recipe

• 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 x Bay leaves
• 2 1/2 tsp Salt
• 1/4 tsp Dry thyme
• 1/4 tsp Dry oregano
• 1/2 tsp Cayenne
• 1/2 tsp Freshly-grnd black pepper
• 1/2 c. Minced celery
• 1 c. Minced onions
• 2 Tbsp. Chopped garlic
• 2 Tbsp. Chopped shallots
• 1/2 c. Brandy
• 1 c. Port wine
• 1 x Egg white
• 1/4 c. Finely-minced parsley
•     Pheasant skin see * Note
• 2 quart Dark chicken stock
• 2 c. Red wine
•     Fresh thyme sprigs
• 8 x Peppercorns
•     Onion Marmalade see * Note
• 4 x croutons Sweet Onion Bread if you like, see * Note
• 1/4 c. Creole mustard
• 6 x Cornichons

Directions