Pheasant Galantine with Quince Paste & Pickles
As seen on Paddock to Plate Season 2
30 minutes prep.
45-50 minutes cooking
- 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
- 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.
- 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.
- Then scrape any excess fat off the skin and set aside.
- Remove the legs from the pheasant and cut the breast meat away from the bone, dice and refrigerate until required.
- 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.
- 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.
- 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.
- Place a large piece plastic wrap on a work surface, then arrange the pheasant skins on top, forming a rough rectangle.
- 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.
- Bring a large saucepan of water to 80-85°c over low heat.
- 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).
- Drain, wrap tightly in more plastic wrap and refrigerate overnight.
- Unwrap the galantine from the plastic wrap and thickly slice.
- Serve with crusty bread, quince paste, dill pickle relish, scattered with purslane and drizzled with the olive oil.