Boned Pheasant Périgord

Name: Boned Pheasant Périgord
Yield: Serves 4
Ingredients: 1 pheasant; 300 ml (½ pint) game or chicken stock; 4 tablespoons ruby port; 25 g (1 oz) unsalted butter; salt and freshly ground black pepper; 1 tablespoon cognac; ½ beaten egg; 3 tablespoons fresh breadcrumbs; 175 g (6 oz) minced veal; 2 teaspoons finely chopped fresh thyme and parsley; 140 g (5 oz) foie gras or calves’ liver; 2 shallots, very finely chopped; 60 g (2 oz) small mushrooms; unsalted butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

It really isn’t hard to bone a pheasant and it can then be stuffed with something delicious and carved easily into impressive slices.

Ingredients

1 pheasant
25 g (1 oz) unsalted butter
300

Main course

Method

To bone a pheasant: Cut off the wings at the elbow, leaving the biggest wing bone on. Cut off the ankle joint on the legs. Place the bird on its breast, slit the skin down the backbone from neck to tail. With a fairly short, sharp knife, using short strokes, scrape the flesh away from the carcase, easing the skin and flesh back as you go, work on one side at a time. Cut the flesh from the sabre