Recipe Archives->Gamebirds->Pheasant Terrine

 
Pheasant and Pickled Walnut Terrine
 
1 pheasant
1/2 bottle red vermouth
1 pound streaky bacon rashers
Salt
Black pepper, freshly ground
1 jar of pickled walnuts
 
Remove the meat from the pheasant. Chop into small pieces and
marinate in the red vermouth overnight.

Line a terrine mold with bacon. Drain the pheasant meat and arrange
half in the mold. Season with salt and pepper. Put a layer of
walnuts on top and fill the rest of the mold with the pheasant.
Season. Cover with bacon.  Set the mold in a bain marie and cook
in a preheated oven at 350 degrees for 45 minutes. When cooked,
ease the terrine away from sides of the mold and leave to cool in
the mold. Turn out for serving.

Printable version: pheasant-terrine.txt.