A traditional country-style pheasant terrine made with pheasant, pork shoulder, veal and pork fatback, gently baked in a water bath until tender and beautifully sliceable. Elegant enough for entertaining, yet rustic and deeply savory.
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Overview
Preparation
45 min
Cooking
120 min
Total time
165 min
Servings
8
Marinade
No
Difficulty
Intermediate
Ingredients
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
carne desossada de faisão
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
Quantities update automatically.
portions
Preparation
20 min
Ask your butcher or game dealer to pluck and draw the pheasant if needed. Carefully remove the skin in large pieces if usable, then take the meat off the bones. Keep the breast meat in larger strips or small escalopes for texture, and trim the remaining leg and carcass meat into smaller pieces. Chill everything well before grinding.
10 min
Preheat the oven to 150°C (300°F). Cut the veal, pork shoulder, pork fatback and the smaller pheasant trimmings into pieces suitable for grinding. Pass them through a meat grinder using a medium die, or pulse in a food processor until finely chopped but not pasty.
10 min
In a large bowl, combine the ground meats with the eggs, Cognac, shallots, garlic, thyme, parsley, salt, pepper, and allspice if using. Add the cream if you want a slightly softer terrine. Mix thoroughly by hand or with a sturdy spatula until the mixture becomes tacky and cohesive. Fold in the reserved strips of pheasant breast so the terrine has visible pieces when sliced.
10 min
Line a terrine mold or loaf tin with bacon if using. Add half of the meat mixture, press it down well, arrange the bay leaves in the center, then cover with the remaining mixture. Smooth the top and tap the mold firmly on the counter to remove air pockets. Cover tightly with the lid or with foil.
120 min
Place the terrine mold in a deep roasting pan. Pour hot water into the pan until it comes about halfway up the sides of the mold. Bake for about 2 hours, or until the center reaches 68 to 70°C (154 to 158°F).
5 min
Tips
Plating
Pairings
Cornichons and Dijon mustard
Their acidity and sharpness cut through the richness of the terrine.
Toasted sourdough or country bread
A sturdy loaf is ideal for serving alongside slices of terrine.
Red onion chutney
A lightly sweet chutney complements the savory game flavors beautifully.
Celeriac remoulade
A classic French-style side that adds freshness and crunch.
Food & wine pairing
FAQ
Yes. In fact, pheasant terrine is better made at least one day in advance. Chilling overnight improves both the flavor and the sliceability.
Stored well covered in the refrigerator, it will keep for 3 to 4 days.
Yes, although the texture is best fresh. Wrap it tightly and freeze for up to 1 month, then thaw overnight in the refrigerator.
Brandy works very well. You can also use Armagnac or a dry fortified wine in a smaller quantity.
No. A loaf tin lined with bacon or parchment and tightly covered with foil works well as a substitute.
Comments
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