Woodcock Terrine with Pistachios
Woodcock Recipe
1Setup & Prepare
Cultural Context
This sophisticated preparation represents the highest form of French charcuterie adapted to American game birds. Terrines were traditionally the domain of professional charcutiers, requiring both technical skill and artistic sensibility. The inclusion of pistachios adds textural contrast and visual appeal while honoring the classical French tradition of incorporating nuts into game terrines.
2Ingredients
Shopping List
3Cooking Instructions
-
Mold Lining: Line a terrine mold with bacon, overlapping the edges.
-
Filling: Pack the seasoned woodcock mixture firmly into the mold.
-
Baking: Bake for 45-60 minutes in a water bath at 325°F until 165°F internal.
-
Pressing: Weight the terrine as it cools to create a dense texture.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Precise temperature control ensures proper texture development
- The overnight pressing is crucial for sliceability
- Serve at room temperature for optimal flavor
Wine Pairing
A mature Burgundy or elegant Champagne provides the sophistication and acidity to complement this refined preparation.
Nutrition Facts
Per serving: 285 calories, 22g protein, 19g fat, 4g carbohydrates. Elegant, protein-rich charcuterie.
