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Pheasant Ballotine:

4-Whole Pheasant Breasts, skinless
2- Shallots, chopped
1 Garlic Clove, Chopped
1-Cup Porcini Mushrooms
¼ Cup Port Wine
¼ Cup Pecans, Chopped
¼ Panko Bread Crumbs
Zest of half of an Orange
Thyme & Rosemary
4-5 slices of Prosciutto

Sweat the shallots over medium heat in a cast iron pan with 2 tablespoons olive oil. Add the chapped garlic and cook for about 1 minute. Then add the mushrooms and continue to cook for 2 minutes, and then add the Port Wine to the pan. Cook till the mushrooms are tender. Add the chopped pecans, orange zest and season with thyme and rosemary. Take off the heat and fold in the panko breadcrumbs.

Using a knife carefully butterfly the pheasant breast, making sure not to cut all the way through. Then take about 2 tablespoons of the filling and place in inside the pheasant breast. Repeat with the remaining pheasant breasts. Then gently lay a slice of prosciutto on a cutting board. Place the pheasant breast on top and roll the prosciutto around the breast so that it is covered in the prosciutto. Then place the wrapped breast on top of plastic wrap and roll into a tight sausage type roll.

Place all the wrapped pheasant breasts inside of vacuum sealable bags and vacuum the air out. Place in a water batch and cook sous vide at 147F for 1 hour.

Remove from the water bath and take out of the bags. In a skillet over high heat, heat 3 tablespoons of canola oil add the cooked pheasant breasts and sear on all sides till the prosciutto is nice and crispy.

Red Wine Truffle Sauce:
2 Tablespoons Butter
2 Shallots, chopped
1 Tablespoon Minced Garlic
¼ cup tomato paste
2 ½ cups Red Wine
2 Tablespoons Sliced Black Truffles
Salt and Pepper

In a large saucepan over medium-high heat melt the butter and add the shallots. Cook until tender and season with salt and pepper. Add the garlic and cook till fragrant, about 30 seconds. Then add the tomato paste and cook for another 2 minutes or so. Whisk in the red wine, once combined, simmer over medium- low heat till reduced by half. Once reduced use an emersion blender to blend the sauce till nice and smooth. Then add the sliced truffles and return to low heat and simmer for about 3 minutes. Season with salt and pepper.

Pomme Puree:
2 pounds Yukon Gold Potatoes, peeled and cubed
Kosher Salt
2 Thyme Sprig
2 Garlic Cloves, chopped
2 Sticks, Unsalted butter, but into tablespoons
¾ cup heavy cream.

In a saucepan cover the potatoes with cold water and season with a generous amount of salt. Add the thyme and garlic bring to a simmer and cook until tender. Drain the potatoes.

Using a ricer, rice the potatoes with half of the butter over a large bowl. Mix in the remaining butter and cream, season with salt and pepper, combine everything and mix till smooth and creamy.

Glazed Carrots:
4 Tablespoons unsalted butter
2 pounds Heirloom Carrots, peeled and tops trimmed
Salt and Pepper
¼ Cup Dry Sherry
½ Cup Chicken Broth.
2 Tablespoons Sugar
Parsley, Chopped for garnish

In a large fry pan over medium-high heat melt the butter, add the carrots and stir to coat the carrots. Season with salt and pepper. Add the sherry and chicken broth, bring the heat to medium-high and bring to a simmer. Cover the carrots with a lid partially and simmer until the carrots are tender about 6 minutes.

Uncover the pan and add the sugar and continue to simmer until the liquid has evaporated and the carrots are nicely glazed. Garnish with chopped parsley.

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