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Terrine de Gibier
Game Terrine
Preparation info
- Serves
12
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
Game terrine is a speciality of Périgord and almost any kind of game can be used in this recipe - partridge, hare, venison, wild duck, rabbit, or the pheasant that is suggested.
Ingredients
| pheasant, with its liver< |
Method
Cut the meat from the pheasant, discarding the skin and keeping the breast and leg meat in pieces as neat as possible; cut in thin strips. Cut the veal escalope and ham in thin strips also. Put the strips on a plate, add the cognac, cover and leave to marinate for at least 1 and up to 8 hours in the refrigerator.
Line the terrine with barding fat, reserving a few slices for the top. Set