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Thanks to my son Alex for being a good shot and providing the fresh, local pheasant for this terrine. Making a terrine requires a few days of patience, but a minimum of actual work. It’s an excellent way to use up extra holiday meat also. It does require a small terrine mold (Staub is a great brand, carried at Williams Sonoma, $19.99).

The first step is browning any uncooked meat with chopped onion for flavor, which I did with the pheasant. In addition, I added ham and Polish sausage scraps from our holidays meals, as well as garlic, oregano, some heavy cream, a splash of cognac, pistachios, salt and lots of pepper. Pulse the meat in a blender, add to the remaining ingredients in a covered bowl and let all that good stuff get to know each other overnight in the fridge.

The next day, line the terrine mold with bacon, add the mixture, and cover with more bacon. Bake for 90 minutes at 350 degrees, and then allow to cool 30 minutes on the stove. Remove the lid and place the ceramic plate that comes with the mold onto the cooked loaf, and place two cans of vegetables on top of the plate for about 4-6 hours in the fridge. This will push the fat out and compress the loaf. Once cold, remove the plate and gently scrape off the gelatinized fat. Cover the loaf with foil and refrigerate overnight again to allow the complex flavors to develop.

Serve within three days as a cold, heavy appetizer with crackers and spicy French mustard. Really simple!

This entry was posted on January 6, 2015 at 8:16 pm and is filed under Food with tags french terrine, leftover ideas, pheasant terrine, staub, williams sonoma. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.