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Pheasant in Pastry with Pâté and Mushrooms
- Serves
4–6
As a Main Course - Difficulty
Medium
Published 1990
You could use chicken or guinea fowl in this pastry-wrapped terrine with a fair degree of success, but I like it best made with pheasant, which gives such a splendid flavour. The recipe looks lengthy and involved, but it’s worth taking your time over the preparation, knowing that there’s no fiddly carving to be done at the table.
Ingredients
1 300 ml ½ pint - salt
Method
Take the legs and breasts off the pheasant. Remove the meat from the thigh bones, and set aside. Use the carcass and bones to make the stock. Cut each breast into four thin slices, season with salt and pepper and drizzle over 1 tablespoon of the Madeira.
Mince the thigh meat with the belly of pork or bacon, then add 2 tablespoons of the Madeira, and sa
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