Dove Terrine with Pistachios

This elegant dove recipe delivers sophisticated appetizer worthy of fine dining. Using traditional French charcuterie, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

French charcuterie meets American small game

Artisanal Charcuterie This sophisticated preparation requires many doves but creates elegant terrine suitable for special occasions and fine dining presentations.

Ingredients (Serves 20-25 as appetizer)

• 3 lbs dove meat, ground fine (about 40-50 birds)
• 1 lb pork fat, ground
• 1/2 lb chicken livers, cleaned
• 1/2 cup pistachios, shelled and chopped
• 2 eggs, beaten
• 1/4 cup cognac
• 2 shallots, minced fine
• 4 cloves garlic, minced
• 2 tsp salt, 1 tsp white pepper
• 1/2 tsp nutmeg, 1/4 tsp cloves
• Caul fat for lining

Professional Terrine Method

1. Volume Consideration: You'll need quite a few doves to make a proper terrine. Save up from several hunts or combine with pork for volume.

2. Liver Preparation: Soak all the livers in milk, then sauté quickly. Process half smooth and leave half chunky for texture.

3. Forcemeat Assembly: Combine the ground meat with pistachios and seasonings. The mixture should be sticky and hold together.

4. Molding and Cooking: Line the mold with caul fat, pack firmly, and bake in a water bath at 375°F until the internal temperature reaches 165°F.