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
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Marinating: Combine woodcock meat, pork, and fatback with brandy. Marinate refrigerated for 2 hours to develop flavors.
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Grinding: Grind meat mixture through medium plate of meat grinder. For smooth texture, grind twice.
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Binding: In food processor, combine ground meat with eggs, cream, salt, pepper, mace, nutmeg, and thyme. Process until smooth, cohesive paste forms.
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Folding: Gently fold in chopped pistachios by hand, being careful not to overmix.
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Mold Lining: Line terrine mold with bacon slices, leaving overhang. This creates an attractive exterior and adds flavor.
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Filling: Pack meat mixture into lined mold, eliminating air pockets. Fold bacon over top to encase completely.
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Baking: Cover with foil and place in roasting pan with hot water halfway up sides. Bake at 325°F for 1 hour 15 minutes until internal temperature reaches 160°F.
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Pressing: Cool slightly, then weight down overnight in refrigerator to achieve proper texture.
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Service: Unmold, slice 1/2-inch thick, and serve with cornichons, grainy mustard, and crusty bread.
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.
