Pheasant Terrine with Red Wine
A classic, mouthwatering pheasant terrine
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Ingredients
Marinade Ingredients
- 2 Onions chopped
- 1 Bouquet garni
- 2 Cloves
- 1 A pinch of pepper
- 2 Carrots sliced
- 600 ml of red wine
Terrine Ingredients
- 1 kg of pheasant
- 700 g of pork jowl
- 300 g of pork belly
- 3 teaspoons of coarse salt
Procédé
- Remove all the bones from the pheasant, cut the meat into cubes, and set aside a few neat strips of breast fillet.
- Dice the pork belly, too.
- For the marinade, combine the onions, bouquet garni, cloves, Madagascar pepper, carrots and red wine.
- Marinate the pheasant in this mixture for at least 12 hours.
- Preheat the oven to 180°C.
- Grind the pheasant and pork, marinade included, but keep the reserved fillet strips whole.
- Mix the ground meat with the coarse salt.
- Line a terrine dish with a layer of fatback strips.
- Arrange the pheasant fillet strips in the center.
- Spoon the minced meat mixture into the terrine, pressing it down firmly.
- Top with additional fatback strips.
- Cover the terrine and bake for 1 hour.
- Uncover and bake for a further 30 minutes.
- Allow to cool completely before serving.
Notes
Grinding the meats: Thoroughly mix the ground meats until the stuffing is perfectly uniform. A food processor makes this step quick and easy.
Seasoning: Taste the stuffing before cooking and adjust the seasoning as needed. The salt and spices should lift the flavor without overpowering it.
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