Pheasant Terrine

Experience pheasant at its finest with this elegant recipe. The key is traditional French charcuterie, which ensures sophisticated appetizer worthy of fine dining every time you make it.

French charcuterie meets American upland birds

Classic Charcuterie This elegant preparation transforms pheasant into refined pâté suitable for cocktail parties and fine dining appetizers.

Ingredients (Serves 12-15 as appetizer)

• 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 the livers in milk for 2 hours to mellow their flavor. Sauté them quickly until just pink inside, then cool.

2. Meat Mixture: Combine all the ground meats with seasonings and mix until the texture becomes sticky and cohesive.

3. Terrine Assembly: Line your terrine mold with caul fat and pack the mixture in firmly, pressing out any air pockets.

4. Water Bath Cooking: Cover with foil and bake for 45-60 minutes in a water bath at 325°F until the internal temperature reaches 165°F for food safety.

Storage: Improves after 2-3 days aging