Terrine of Pheasant with Apple Vinaigrette

Name: Terrine of Pheasant with Apple Vinaigrette
Yield: Serves 10-12
Cuisine: Australia
Ingredients: ½ teaspoon fresh chopped thyme leaves; 155 mL (5 fl oz) dry cider; 1 bay leaf; 1 tablespoon chopped Italian parsley; 1 star anise pod; 4 juniper berries; 1 tablespoon chopped onion; 3 chopped garlic cloves; 1 x 1 kg (2 lb) pheasant (gut in); 100 g (3½ oz) bacon; 225 g (7 oz) lean pork; ⅔ cup (100 mL/3½ fl oz) Calvados; 200 g (6½ oz) fat pork; 1¼ cups (310 mL/10 fl oz) virgin olive oil; 1 cup mirepoix; 2 cups (500 mL/16 fl oz) cider; 2 cups (500 mL/16 fl oz) water; 1 chopped tomato; 2 thyme sprigs; 1 green (Granny Smith) apple, juiced and strained; juice of half a lemon; 1 teaspoon ground white pepper; 225 g (7 oz) pork back fat, cut into small dice; 2 eggs; 1 tablespoon salt; 155 g (5 oz) Bayonne ham or prosciutto (Parma ham); 155 g (5 oz) Bayonne ham or prosciutto (Parma ham); 155 g (5 oz) Bayonne ham or prosciutto (Parma ham); the chopped carcass; salt and freshly ground black pepper

Preparation info

Serves
10-12

Difficulty
Medium

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

1 x 1 kg (2 lb) pheasant (gut in)
225 g (7

Australian
Oceania
Australia
Starter
Gluten-free

Method

Put the plucked pheasant on a dry cloth on a tray. Cover with a damp cloth and leave to rest in the refrigerator for 3-4 days. Draw the pheasant and keep the liver. Bone the pheasant. Dice the leg and wing meat; it is to be chopped or minced (ground). Retain the carcass to make the sauce. Leave the breasts whole; they will be cut into strips.

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