Pheasant A L’ANGOUMOISE

Known Ground reconstruction

A food processor replaces sieving the pork fat. The original ratios and late removal of the bacon are retained rather than converting the dish to chestnut stuffing. This version has not been personally tested by Known Ground. Cook the bird and any poultry forcemeat to 165°F (74°C) in its thickest portion.

Instructions

1. Mix the processed pork fat, quartered truffles, and cooled chestnuts; season as a truffle stuffing and chill completely.

2. Fill the pheasant cavity, truss, and wrap the breast and legs with bacon.

3. Roast gently at 350°F until the stuffing centre reaches 165°F (74°C), removing the bacon for the final 7 to 8 minutes so the bird colours. Rest 10 minutes.

4. Reduce demi-glace with Madeira and the chopped truffle for a Périgueux sauce; serve it separately with the pheasant.

Historical formula

Method

Stuff the pheasant with a preparation consisting of two-thirds lb. of very fresh pork fat, rubbed through a sieve; four oz. of raw, peeled, and quartered truffles, and four oz. of fine chestnuts, cooked in consommé.

This preparation, which should be seasoned as for the ordinary truffling (No. 1956), ought to be quite cold when inserted into the pheasant.

Wrap the bird in slices of bacon; roast it gently for three-quarters of an hour, and take care to remove the slices of bacon seven or eight minutes before the cooking is completed, that the outside of the piece may be coloured.

Set on a long dish, and serve a Périgueux sauce at the same time.

Source

A Guide to Modern Cookery — Recipe no. 1830.