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The Hirshon Pheasant Timbale with PistachioP

Pistachio Timbale with Sautéed Pheasant

  • Total Time: 0 hours


Units Scale
  • 3/4 lb. lean boneless pork
  • salt and ground white pepper
  • 2 egg whites
  • 3/4 cup flour panada, sieved (flour mixed with equal parts of water or stock)
  • 1 cup pistachios
  • 1/2 cup whole milk
  • 1 cup whipped cream
  • 1 cup cream
  • 1 cup pheasant essence (reduced pheasant stock)
  • 1/4 lb. lean pheasant meat
  • 1 tablespoon oil
  • butter for greasing molds
  • 4 8oz timbale molds


  1. Cut the trimmed pork into strips 
and season it. Grind twice through the finest blade of a meat grinder. Gradually beat in the lightly-beaten egg whites and then the sieved panada.
  2. Puree the pistachios with the milk in a blender and work into the forcemeat.
  3. Sieve the forcemeat through a fine strainer and beat in the whipped cream a spoonful at a time.
  4. Reduce the cream until thick, then strain it into the hot pheasant essence and season. Dice the pheasant meat and seal it in oil. Remove from the skillet , drain and add to the sauce. Stir in well and leave to cool.
  5. Coat the buttered timbale molds with about three-quarters of the forcemeat. Fill with the sautéed pheasant and cover with the remaining forcemeat. Cook in a water bath for about 15 minutes, regulating the oven so that the water temperature does not exceed 176 degrees. (TFD note – a water bath is placing the timbale molds in a pan half-filled with water so the water comes up to near the tops of the timbale molds. This helps regulate the temperature while they are cooking in the oven.)
  6. (TFD addition – I would serve this with a sauce made from demi-glace with a touch of cognac and pepper).
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 679.87 kcal
  • Sugar: 7.8 g
  • Sodium: 872.8 mg
  • Fat: 53.44 g
  • Saturated Fat: 22.72 g
  • Trans Fat: 0.25 g
  • Carbohydrates: 15.71 g
  • Fiber: 3.17 g
  • Protein: 37.06 g
  • Cholesterol: 180.03 mg