Pheasant Boudin Blanc with Potato Puree & Brandy Prune Sauce

By Chef Chris Carriker

Pheasant Boudin Blanc
Ingredients:
2.25 lbs (1000 gm) pheasant leg meat
1 + lb (500 gm) pork shoulder
½ lb (200 gm) pork fat back
2 T (30 g) arrowroot
1 onion, finely diced, cooked and cooled (not browned)
8 egg whites
2/3 cup (160 ml) whipping cream
14 oz (400 ml) milk (cooked with an onion, peel of 1 orange, bay leaf, small sprig thyme & pinch
of nutmeg)
1.5 T (20 g) salt
¼ tsp (4 g) white pepper
4 meters (12 ft+) sausage casing + kitchen string
1 black truffle minced
½ lb (200 g) foie gras, chopped
Splash of Brandy

Pheasant Boudin assembly
Grind pheasant, pork shoulder, and pork fat separately and keep chilled. Steep milk with orange
peel and half an onion, nutmeg, bay leaf and chill. Sauté one onion in butter until translucent not
browned reserve.

Now the assembly… start cooking pot with salted water at 170 f degrees. Mix the ground
pheasant, pork shoulder, pork fatback and foie gras with arrowroot, sautéed onions, and salt and
pepper. Grind in a food processor while pouring in cold cream and milk. After the milk and
cream is incorporated add egg whites one by one. Fold in minced black truffles and splash of
brandy. Then pipe boudin blanc mixture into casing with either a sausage stuffer or a pastry bag
with a large tip. Tie links off at about seven inches. Using a sausage pricker or small skewer,
poke a hole in any bubbles that have formed in the sausage. Blanch sausage in water until it has
reached 150 f internal temperature (about 25 minutes). Do not boil sausages or they burst. Pull
and chill until needed.

Potato Puree
2 lbs baking potatoes (such as Russets)
¾ ‐1 ¼ cup heavy cream
1 cup unsalted butter, chilled, cut into pieces
Sea salt & pepper

Cook potatoes whole with skin on in heavily salted (salty has the ocean) boiling water. Once you
can pass a skewer through the potatoes they are done. Peel the skin off the potatoes and rice
through a food mill. Using a wooden spoon, paddle in the butter chunks one by one. Mix in half
of the cream then sieve the potatoes once more then add other half of the cream. Add salt and
pepper to taste.

Brandy Soaked Prune Sauce
1 lb pitted prunes
1 cup brandy
8 oz butter
¼ cup pheasant (or chicken) stock
Soak prunes in brandy overnight.
The next day, cook butter over medium heat until slightly browned (nutty smell). Add in brandy
and prunes slowly, watch for flame! Reduce liquid by half, then add pheasant stock reduce until
glaze has formed. When it looks like syrup, it is done.

Recipe provided by Chef Chris Carriker of Gilt Club, Portland OR