Call it roulade, ballotine or filled rolled meat. It's so great that it's worth the endeavor of deboning a bird.
- Debone the pheasant. Check here if you need some assistance on how to do it.
- Arrange the pheasant, skin size down, filling any cavity with some leg and wing leg scraped from the bone.
- Season with salt, pepper, paprika, cumin and oregano.
- Spread the minced pork on top, then cover with the pancetta.
- Add the cheese, black olives, pine nuts and the sage leaves on top.
- Roll the ballotine from the tail to the head.
- Cut a large piece of aluminum foil, gently spread olive oil and pepper and salt. Put the ballotine on top. Roll foil around it and close the edges like a candy.
- Cook in the oven at mid-high heat for approximately 40-45 minutes. It should offer some resistance when you press it.
- Gently remove the foil. You can give it a quick broil in the oven or quickly saute it on a pan to brown the skin.
- Let it stand for a couple of minutes. Slice and serve.
- In this occasion, I prepared a red wine sauce and some fresh asparagus with truffle olive oil and sea salt.
Call it roulade, ballotine or filled rolled meat. It’s so great that it’s worth the endeavor of deboning a bird (in this case, a pheasant).Add to Favourites