Pheasant Galantine with Quince Paste & Pickles

As seen on Paddock to Plate Season 2

30 minutes prep.

45-50 minutes cooking

Serves 6

Ingredients

Pheasant Galantine
  • 2 pheasants, about 1kg each
  • 200gm pork back fat, coarsely diced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 eschallots, peeled and finely diced
  • 1 clove garlic, peeled and finely chopped
  • 1 tbsp each of brandy and port
  • 1 tbsp verjuice
  • 1 tbsp pistachios, coarsely chopped
  • 1 tspn of quatre épice
  • 1 tbsp of Murray River sea salt

Method

  1. To make the pheasant galantine, remove the head, wings and tips from the legs of the pheasant, then working with one pheasant at a time, cut straight down the back, end to end.
  2. Gently prise the skin off, working your fingers carefully between the skin and the flesh, being careful not to make any holes and keeping the skin in one piece.
  3. Then scrape any excess fat off the skin and set aside.
  4. Remove the legs from the pheasant and cut the breast meat away from the bone, dice and refrigerate until required.
  5. Separate the thighs from the drumsticks (use the drumsticks for stock) and chop the thigh meat into a rough dice. Weigh the thigh meat, then measure one-third of the weight of the thigh meat in pork back fat (you may not need all the back fat) and add back to the thigh meat, set aside.
  6. Heat the butter and olive oil in a frying pan over medium-high heat, add the eschallots and garlic and sauté until tender (2-3 minutes), then deglaze with the brandy, port and verjuice and set aside to cool.
  7. Pass the thigh meat mixture through a mincer into a bowl, add the shallot mixture, pistachios, quatre épice and the salt, along with the reserved breast meat. Mix well to combine and set aside.
  8. Place a large piece plastic wrap on a work surface, then arrange the pheasant skins on top, forming a rough rectangle.
  9. Spoon farce into a cylinder in the centre of the skin, fold the skin over to wrap, folding in the ends to seal, then roll up as tightly as possible to form a sausage. Wrap the plastic wrap tightly around the sausage to seal, wrap again in several layers of plastic wrap, then tie a tight knot at each end to secure.
  10. Bring a large saucepan of water to 80-85°c over low heat.
  11. Place the pheasant galantine in the water bath and cook until the core temperature reaches 55-60°C when a probe thermometer is inserted (45-50 minutes).
  12. Drain, wrap tightly in more plastic wrap and refrigerate overnight.
  13. Unwrap the galantine from the plastic wrap and thickly slice.
  14. Serve with crusty bread, quince paste, dill pickle relish, scattered with purslane and drizzled with the olive oil.
  15. Enjoy!
 
RECIPES

Pheasant Galantine with Quince Paste & Pickles

As seen on Paddock to Plate Season 2

30 minutes prep.

45-50 minutes cooking

Serves 6

Ingredients
Method

Ingredients

Pheasant Galantine
  • 2 pheasants, about 1kg each
  • 200gm pork back fat, coarsely diced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 eschallots, peeled and finely diced
  • 1 clove garlic, peeled and finely chopped
  • 1 tbsp each of brandy and port
  • 1 tbsp verjuice
  • 1 tbsp pistachios, coarsely chopped
  • 1 tspn of quatre épice
  • 1 tbsp of Murray River sea salt

Method

  1. To make the pheasant galantine, remove the head, wings and tips from the legs of the pheasant, then working with one pheasant at a time, cut straight down the back, end to end.
  2. Gently prise the skin off, working your fingers carefully between the skin and the flesh, being careful not to make any holes and keeping the skin in one piece.
  3. Then scrape any excess fat off the skin and set aside.
  4. Remove the legs from the pheasant and cut the breast meat away from the bone, dice and refrigerate until required.
  5. Separate the thighs from the drumsticks (use the drumsticks for stock) and chop the thigh meat into a rough dice. Weigh the thigh meat, then measure one-third of the weight of the thigh meat in pork back fat (you may not need all the back fat) and add back to the thigh meat, set aside.
  6. Heat the butter and olive oil in a frying pan over medium-high heat, add the eschallots and garlic and sauté until tender (2-3 minutes), then deglaze with the brandy, port and verjuice and set aside to cool.
  7. Pass the thigh meat mixture through a mincer into a bowl, add the shallot mixture, pistachios, quatre épice and the salt, along with the reserved breast meat. Mix well to combine and set aside.
  8. Place a large piece plastic wrap on a work surface, then arrange the pheasant skins on top, forming a rough rectangle.
  9. Spoon farce into a cylinder in the centre of the skin, fold the skin over to wrap, folding in the ends to seal, then roll up as tightly as possible to form a sausage. Wrap the plastic wrap tightly around the sausage to seal, wrap again in several layers of plastic wrap, then tie a tight knot at each end to secure.
  10. Bring a large saucepan of water to 80-85°c over low heat.
  11. Place the pheasant galantine in the water bath and cook until the core temperature reaches 55-60°C when a probe thermometer is inserted (45-50 minutes).
  12. Drain, wrap tightly in more plastic wrap and refrigerate overnight.
  13. Unwrap the galantine from the plastic wrap and thickly slice.
  14. Serve with crusty bread, quince paste, dill pickle relish, scattered with purslane and drizzled with the olive oil.
  15. Enjoy!
 
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