Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  diced pheasant meat -- see * note
     1/4         pound  boiled ham -- cut into 1" cubes
  1              pound  pork butt -- cut into 1" cubes
     1/4         pound  chicken livers
  5                     bay leaves
  2 1/2      teaspoons  salt
     1/4      teaspoon  dried thyme
     1/4      teaspoon  dried oregano
     1/2      teaspoon  cayenne
     1/2      teaspoon  freshly-ground black pepper
     1/2           cup  chopped celery
  1                cup  chopped onions
  2        tablespoons  minced garlic
  2        tablespoons  minced shallots
     1/2           cup  brandy
  1                cup  port wine
  1                     egg white
     1/4           cup  finely-chopped parsley
                        pheasant skin -- see * note
  2             quarts  dark chicken stock
  2               cups  red wine
                        fresh thyme sprigs
  8                     peppercorns
                        onion marmalade -- see * note
  4                     croutons sweet onion bread -- if desired,
                        -- see * note
     1/4           cup  creole mustard
  6                     cornichons

Preparation:

Preheat the oven to 350 degrees. In a large mixing bowl, combine the pheasant, ham, pork, and chicken livers, together. Add 3 of the bay leaves, the salt, thyme, oregano, cayenne, black pepper, celery, onions, garlic, shallots, brandy, and port. Toss to mix well. Cover and refrigerate for 24 hours. Remove the mixture from the refrigerator and drain for 2 to 3 minutes, discard the liquid. Remove the bay leaves. Using a grinding machine with 1/4-inch die attachment, grind the meat through once. Transfer the meat to a mixing bowl and fold in the egg white and parsley. Turn the forcemeat onto the pheasant skin. Fold the skin over the forcemeat and completely wrap the forcemeat. Using a needle with twine, sew up the edges of the skin. Wrap the ballotine with cheese cloth and tie the ends. In a braising pan, add the dark chicken reduction, red wine, fresh thyme sprigs, peppercorns and remaining bay leaves. Place the ballotine in the braising liquid and roast for 1 to 1 1/2 hours, or until the internal temperature reaches 170 degrees. Remove the ballotine from the braising liquid and remove the cheesecloth. Allow the ballotine to rest for 10 minutes before slicing. Place on a platter, and serve the sliced ballotine with the Onion Marmalade, Sweet Onion Bread croutons, mustard, and cornichons. This can be served hot or cold.

Nutritional Information:

1301 Calories (kcal); 5g Total Fat; (9% calories from fat); 29g Protein; 75g Carbohydrate; 498mg Cholesterol; 6576mg Sodium