Terrine de Gibier de la Loire

Name: Terrine de Gibier de la Loire (Game Terrine)
Yield: Serves 10 to 12
Cuisine: France
Ingredients: 2 sprigs fresh thyme; 2 dried bay leaves; pâte à luter (above), optional; pinch of ground cloves; ½ teaspoon quatre épices or ground allspice; 8 ounces/225 g barding fat; 1 tablespoon/22 g salt; 6 tablespoons/90 ml. cognac; 2 slices cured raw ham (about 4 ounces/110 g total); 1 pheasant, with liver (about 2 pounds/900 g); 1 canned truffle, chopped, with its liquid (optional); 1½-quart/1.5-liter porcelain terrine with lid, electric or hand meat grinder; 1 teaspoon pepper; 3 shallots (about 2 ounces/60 g total), chopped; 8 ounces/225 g veal escalopes; 3 chicken livers (about 3 ounces/90 g total); 8 ounces/225 g lean pork such as loin; 8 ounces/225 g pork belly fat

Game Terrine

Preparation info

Serves
10 to 12

Difficulty
Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

This terrine is a showcase piece. For a formal occasion, game terrine should be unmolded and sliced to serve on individual plates with a garnish of curly endive or frisée. If you prefer to be more relaxed, leave the terrine in its mold, carving out a first slice to make access easier, and leave guests to help themselves.

Ingredients

1 pheasant, with liver (about 2 pounds/900 g)
2

Europe
France
Main course
Mediterranean

Method

With a sharp, pointed knife, cut the meat from the pheasant carcass, discarding the skin and bones and keeping the breast and leg meat in pieces that are as neat as possible. Cut the ham and larger pheasant pieces into strips ½ inch/1.25