Stuffed pheasant, truffle, cauliflower & savoy cabbage
Stuffed pheasant, truffle, cauliflower, Savoy cabbage
Ballynahinch Castle, County Galway
Stuffed pheasant ballotine
2 pheasant breasts
1 chicken breast
1 egg white
1 shallot, finely chopped
½ truffle, grated Tarragon
1 cauliflower, chopped
1 shallot, chopped
½ savoy cabbage
Begin your Stuffed pheasant, truffle, cauliflower & savoy cabbage with the farce (filling for pheasant breast). In a food processor blitz the chicken breast to a paste, then blend in the egg white, shallot, tarragon and grated truffle. Season with salt and pepper and transfer to a piping bag.
Butterfly and season the pheasant breasts and pipe the farce along the centre. Roll and seal each breast in cling film and rest in the fridge for an hour to set.
Sauté the shallot for the purée in a saucepan. Add the cauliflower and the butter and cook for few minutes to caramelise the cauliflower. Add the cream and cook for 10 minutes until soft, then strain, retaining the liquid. Blitz the strained cauliflower, then add the strained liquid until silky. Check the seasoning, adjusting with salt.
Cut the cabbage into fine julienne strips and cook for a couple of minutes in butter, seasoning with salt.
Cook the sealed breasts in simmering water for 20 minutes, then remove from the cling film and sear on a hot pan to give a tasty golden crust. Gratin potato goes very well with this dish.