Truffled Ballotine of Pheasant - a seasonal recipe brough to us by Nick Weston from Hunter Gather Cook

Truffled Ballotine of Pheasant - a seasonal recipe brough to us by Nick Weston from Hunter Gather Cook

Truffled ballotine of Pheasant 

Ingredients for the truffled pheasant ballotine:

  • 4 skinless pheasant breasts
  • 4 1cm-thick strips of brie
  • 2 sprigs of thyme
  • Black pepper
  • 1 truffle
  • 12 slices of prosciutto ham

Method for the truffled pheasant ballotine:
  1. Lay the pheasant breast between a sheet of cling film on a chopping board and bash with a rolling pin to flatten it out.
  2. Place the brie in the centre of the breast in line with the grain of the meat and sprinkle with thyme and a few twists of black pepper.
  3. Take your truffle and, using a microplane grater, grate a generous amount of truffle over the brie. Grating the truffle exposes a lot more surface area and enhances the aroma and flavour of the truffle.
  4. Pull out a length of cling film, lay it on a flat surface and lay out three slices of prosciutto in the centre at one end, making sure they overlap slightly.
  5. Place the pheasant breast over the top of the prosciutto, fold up the sides of the pheasant into a parcel and then fold over the prosciutto. Fold over the nearest end of the cling film and roll up the ballotine nice and tight, a bit like making sushi rolls.
  6. Once rolled, twist one end, again, nice and tight, expel any trapped air at the other end and then twist that end until you have a firm-looking sausage. Repeat with the other three breasts.
  7. To cook, bring a pan of water to the boil and then turn down to a gentle simmer. Place the ballotines in the pan and cook for 10 minutes, remove and allow to rest for a couple of minutes before unwrapping them and slicing into three sections about 4cm thick.
Click here to see the full video and the Hunter Gather Cook team in action.


Hunter Gather Cook is a cookery and foraging school based in the heart of a woodland farm in East Sussex. They specialise in game butchery, wild cocktails and outdoor cookery classes, in the treehouse and around a roaring fire. The treehouse is set in 40 acres of stunning mixed woodland and offers a wealth of wild plants, fungi, fish and game. The woodland supplies the treehouse with the freshest most flavoursome ingredients and plenty of activities to keep the most discerning visitors captivated.

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