This year it was decided (for me) that I should make a galantine. So, I decided to fabricate one of the pheasant variety. As you can see, I have deboned the bird and placed the skin on a cheesecloth.

I'm ready to assemble. From left to right: black truffle (domestic), pistachios (before the salmonella quarentine), ham and the forcement (veal, pork and ground pheasant).

The forcement is placed on top and then rolled.

And now tied with butcher twine.

Here's the stock: pheasant carcass, spring globe onions, celery.

Now the galantine is placed in the stock...

What it looks like after cooking for a few hours.

Cut through the center.

Final serving with a pan seared breast on top of (slightly) carmelized apple slices.