Recipe: French Pheasant Terrine

A pretty good and very cheap dish for those who would like to discover the taste of game in a delicate terrine.

What You Need

Level of difficulty: medium
Preparation time:20 min
Cooking time: 1 h 30
Resting time: 36 hours

Ingredients Pheasant terrine

For 10 Persons

• 1 pheasant (boneless and with the liver, preapared by your local poulterer)
• 300 g pork belly
• 100 g of veal
• 100 g sausage meat
• 2 chicken livers
• 2 eggs
• 50 g pistachios
• 20 cl porto
• 1 pinch nutmeg
• 1 coffee spoon of Thyme
• 2 slices of bacon
• 25 g butter
• Freshly ground black pepper
• 2 teaspoon salt

Preparation: Pheasant terrine

1. Preheat oven to 150 ° C.
2. Mix the diced flesh of the pheasant, pork and veal, porto, sugar, spices and thyme. Let marinate 12 hours in the fridge.
3. Add the sausage meat, eggs, pistachios, chicken livers and chooped pheasant in butter
4. Line the bowl, fill the mixture, cover with a bard, cover. Bake in a water bath for 1 h 30. Let cool, put the refrigerator, let stand there for 24 hours before eating. Take it out of the fridge one hour before eating for serving at room temperature, so the aromas won’t be blocked by cold.

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