- 4 MacFarlane pheasant breasts
- 4 dried apple rings (diced small)
- 2 dried figs (diced small)
- 1 egg
- 1 tablespoon chopped pistachios (optional)
- 1/2 teaspoon kosher salt
- dash black pepper
Remove the tenderloin from the breasts, place in a food processor with the egg making a
pheasant mousse. Next, fold the apples, figs, and pistachios into the mousse and season with salt
and pepper. Place this mixture into a piping bag.
Next pound the breasts with a meat mallet to a uniform thickness. Take the piping bag with the
pheasant mousse, and pipe a log of the mixture into the center of the uniformly pounded breast.
Place this onto a piece of plastic wrap and roll the breast, twisting the ends of the plastic wrap to
make a tight seal, and to help for the breast into a tube shape. Repeat the step again to make sure
there is a tight seal. Then a third time the opposite way, to keep the twists in place.
Once the breasts are wrapped in plastic, poach them in a 165 degrees F water bath for two hours
or until the internal temperature of 155 degrees F is achieved. Once they are cooked, chill them
in an ice bath.
After they are chilled, remove them from the plastic, slice and serve. Plate and serve on mashed
potatoes with grilled green beans and bordelaise sauce.
You can substitute smoked pheasant for regular pheasant. If this is done then switch over to
traditional Gouda cheese.
Yield: 4 servings