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

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

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.

Take all