Terrine de Gibier de la Loire

Game Terrine

Preparation info
  • Serves

    10 to 12

    • Difficulty


Appears in

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.


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


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