Smoked Pheasant and Morel Galantine
Crystal Mountain Resort's Executive Chef Darren Hawley made Smoked Pheasant and Morel Galantine for mynorth.com's Chef Showdown: Local Foods. Hawley served the dish with Pickled Beet and Goat Cheese Gateaux. mynorth.com, the online home of Traverse, Northern Michigan’s Magazine, challenged Northern Michigan chefs to prepare a dish that is made with 95 percent Michigan products. We call it the Chef Showdown: Local Foods. Northern Michigan’s chefs, including Crystal Mountain Resort's Darren Hawley, responded with gusto.
The rules? Prepare a dish of your choice, savory or sweet, but 90 percent of the ingredients must be either raised, grown or foraged in Northern Michigan and an additional 5 percent must be raised, grown or foraged somewhere in Michigan. Additionally, the chefs agreed to provide our readers with their recipes and list of local ingredients—so the MyNorth audience could shop local and prepare the dishes themselves at home.
With so much goodness coming from so many restaurant kitchens we sent MyNorth Media videographer Kris Riley to capture the action in high-definition video. Click to watch the video of Chef Hawley preparing this smoked pheasant dish. To watch the other videos in this series go to mynorth.com and type “Chef Showdown: Local Foods” into the search bar.
- 1 each, pheasant, Bakers Green Acres, Marion
- 1 pound pork butt, Rice Centennial Farms, Benzonia
- 6 each morel mushrooms, locally foraged
- 1/4 cup lovage, Werp Farms, Karlin
- Pinch of nutmeg
- 1/8 teaspoon coriander
- 1/4 teaspoon red pepper flake, locally grown (Mike Sandberg), Manistee
- Cut off pheasant wings at second joint and place bird breast side down.
- Cut skin of pheasant down the back and carefully remove the skin being careful not to puncture it if possible.
- Remove breast meat, cut into strips and reserve.
- Remove meat from legs and thighs and cut into cubes.
- Roast the bones of the pheasant add celery, carrots, onions and water and boil for 3 hours to make stock.
- Cut pork butt into cubes and combine with pheasant, season with salt, pepper, nutmeg, coriander and red pepper flake.
- Grind the meat first coarse, then fine.
- Lay out pheasant skin on a length of cheesecloth.
- Spread 2/3 of forcemeat on skin, garnish with breast meat, cleaned morels and lovage.
- Tightly roll the galantine into a roulade, secure both ends of cheesecloth with twine and tie the galantine so that it holds shape.
- Hot smoke the galantine until internal temperature reaches 145 degrees.