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1
Preheat the oven to 350 degrees F. In a large mixing bowl, combine the pheasant, ham, pork, and chicken livers, together.
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2
Add 3 of the bay leaves, the salt, thyme, oregano, cayenne, black pepper, celery, onions, garlic, shallots, brandy, and port.
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3
Toss to mix well.
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4
Cover and refrigerate for 24 hours.
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5
Remove the mixture from the refrigerator and drain for 2 to 3 minutes, discard the liquid.
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6
Remove the bay leaves.
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7
Using a grinding machine with 1/4-inch die attachment, grind the meat through once.
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8
Transfer the meat to a mixing bowl and fold in the egg white and parsley.
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9
Turn the forcemeat onto the pheasant skin.
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10
Fold the skin over the forcemeat and completely wrap the forcemeat.
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11
Using a needle with twine, sew up the edges of the skin.
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12
Wrap the ballotine with cheese cloth and tie the ends.
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13
In a braising pan, add the dark chicken reduction, red wine, fresh thyme sprigs, peppercorns and remaining bay leaves.
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14
Place the ballotine in the braising liquid and roast for 1 to 1 1/2 hours, or until the internal temperature reaches 170 degrees F. Remove the ballotine from the braising liquid and remove the cheesecloth.
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15
Allow the ballotine to rest for 10 minutes before slicing.
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16
This can be served hot or cold.
