Bored of turkey? Try this!

Tell us about your world tour and gastronomic delights !

Bored of turkey? Try this!



Bored of turkey? Try this!

Postby Gundog » Thu Dec 26, 2013 1:47 pm


You could use any game birds for this - I just happened to have some recently murdered grouse and partridge :violence-snipersmiley:

1 brace each of partridge and grouse - a single pheasant will substitute for a brace of smaller birds
10-12 rashers good-quality bacon, stretched out, using the back of a knife. You may need more or less, depending on how large your rashers are and how easily they spread out.
2 good quality pork sausages, skinned
2 savoy cabbage leaves, finely shredded
2 beaten eggs
1 medium sized banana shallot, or 2 ordinary shallots, finely chopped
125g chestnut mushrooms, finely chopped
10-12 peeled and roasted chestnuts, finely chopped
1 small clove garlic, pureed with a little salt
2 good sprigs thyme, de-stalked and finely chopped
Autumn fruit pulp & alcohol, your choice. I used some damsons that came out of my damson vodka, pushed through a sieve to create about 2 tablespoons of pulp, but you could substitute fresh blackberries, plums etc and add the alcohol to the gravy.
Salt & pepper to taste

Assuming you have whole birds which are plucked and gutted, first take the skin off. The skin can be bitter-tasting and unpleasant. Remove the breasts from the birds. Using a small, sharp knife, cut around the wishbone and remove it. Then cut carefully down the breastbone and over the ribcage. The breast should come away in one piece fairly easily. Remove as much meat as you can from the thighs and legs (carefully avoiding the leg tendons, which are like needles when cooked) and set to one side. Chuck the carcasses in a pan with some chopped celery, carrot and onion, a bay leaf and any other herbs you fancy, a splash of red wine and water to cover. bring to the boil and simmer for about 1 hour.

Melt 50g butter in a pan. Gently sweat the shallot and garlic for a few minutes, then add the mushrooms, thyme and some seasoning. Continue to cook for about another 5 minutes, then add the chestnuts and remove from the heat. Allow to cool completely.

Take the leg meat, sausage meat and eggs, season and process to a smooth paste

Gently bat out the breast meat between sheets of cling film with a meat hammer or rolling pin

Take about 80-90cm of cling film and lay it out on a flat surface. Lay out the bacon on the cling film, starting a few cm from the edge closest to you, so that you have a continuous sheet of bacon 40-50 cm wide and 20-25cm deep.

Mix the cabbage into the leg meat paste and gently spread over the bacon, leaving the edges of the bacon uncovered.

Lay the breast meat on the forcemeat, then spread the mushroom mixture in a line across the breast meat. Do this a few cm from the edge closest to you.

Roll the whole package into a sausage shape by lifting the cling film gently and rolling gently away from you, gradually withdrawing the cling film as you go. Once the ends of the bacon rashers have met and your sausage is complete, roll the far end of the cling film back towards you to wrap the whole sausage in a layer of cling film. Cut 3 or 4 more pieces of cling film the same size and wrap the sausage in these. When you're done, pick up the sausage by the ends of the film and spin it round a few times, to tighten the package, then knot the ends tightly, as close to the sausage as possible.

Heat some water to around 70C in a deep roasting tin and put the sausage in. It needs to be cooked at between 60 and 65C for 40-45 minutes. How you do this is up to you. DON'T BOIL IT :angry-chillpill: :evil:

While it's cooking, do your veg preparation and strain the carcass stock into another pan and reduce by 50%.

Remove the sausage from the water bath and let it stand for a few minutes, then cut the cling film open, reserving any juices, if possible. Put the sausage in a lightly oiled roasting tin and roast for 35-40 minutes at 170C, turning occasionally, so that it is browned all over. Remove from the oven and allow it to rest.

Pour away most of the roasting fat, leaving about a tablespoon in the pan and add some flour. Stir it around to collect the caramelized juices and add your alcohol. Then add the reserved stock, some thyme, rosemary, seasoning and the fruit pulp. Once the gravy has cooked for a few minutes, strain and serve. Carve the ballotine into slices 2cm thick, serve with bread sauce and lots of veg.

Here's a pic :character-chef: ... .20.17.jpg
"Beer is proof that God loves us and wants us to be happy" Benjamin Franklin

Building: Hachette Bismarck, DeAgostini Sovereign of the Seas, 74 Sqn. tribute, Tamiya 1/32 Mosquito FBVI

In the stash: Way too much
User avatar
Posts: 1846
Joined: Tue Nov 26, 2013 2:33 pm
Location: Darkest North Oxfordshire
Karma: 49

Return to The Food and Travel Club

Who is online

Users browsing this forum: No registered users and 3 guests