Name: Pheasant Terrine
Cuisine: American
Ingredients: 2 lbs pheasant meat, ground fine; 1 lb pork fat, ground; 1/2 lb chicken livers, cleaned; 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; *Traditional French Method**; 1. **Liver Preparation**:; - Soak livers in milk 2 hours; - Sauté quickly, cool completely; - Process until smooth; 2. **Meat Mixture**:; - Combine all ingredients thoroughly; - Mix until mixture becomes sticky; - Test seasoning by cooking small portion; 3. **Terrine Assembly**:; - Line terrine mold with caul fat; - Pack mixture firmly, avoiding air pockets; - Fold caul fat over top; 4. **Water Bath Cooking**:; - Cover with foil, cook in water bath; - Bake at 325°F to 155°F internal; - Cool under weight for proper texture; *Service**: Slice thick, serve with cornichons and mustard; *Storage**: Improves after 2-3 days aging; ##

Liver Preparation:
- Soak livers in milk 2 hours
- Sauté quickly, cool completely
- Process until smooth
Meat Mixture:
- Combine all ingredients thoroughly
- Mix until mixture becomes sticky
- Test seasoning by cooking small portion
Terrine Assembly:
- Line terrine mold with caul fat
- Pack mixture firmly, avoiding air pockets
- Fold caul fat over top
Water Bath Cooking:
- Cover with foil, cook in water bath
- Bake at 325°F to 155°F internal
- Cool under weight for proper texture

Service: Slice thick, serve with cornichons and mustard

Pheasant Terrine

1Setup & Prepare

2Ingredients

Shopping List

3Cooking Instructions

4Chef's Notes & Pairings

5Interactive Recipe Tools

Cooking Timers

My Recipe Notes

More Pheasant Recipes

Pan-Seared Pheasant Breast with Morel Mushroom Sauce

Stuffed Pheasant Breast Roulade

Pheasant Saltimbocca

Classic Roasted Pheasant with Bacon and Root Vegetables

6Reviews & Ratings