Pheasant Terrine with Prunes

Name: Pheasant Terrine with Prunes
Ingredients: 1 teaspoon dried thyme; 30 g (1 oz) parsley leaves; salt and freshly ground black pepper; 680 g (1½ lb) belly of pork, minced or chopped very fine; salt and freshly ground black pepper; 115 ml (scant ¼ pint) armagnac or brandy; 350 g (12 oz) prunes; 6 pheasant thighs; 115 ml (scant ¼ pint) armagnac or brandy; 175 g (6 oz) mushrooms; 150 g (5 oz) chicken livers; 1 clove garlic; 60 g (2 oz) shallots, peeled and quartered

Preparation info

Serves
10-12

Difficulty
Easy

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

This is an excellent terrine to make with left-over pheasant thighs. If the pheasants have been well hung, even the small amount required in the terrine will be enough to give it a delicious pheasant flavour. There is no preliminary cooking and most of the ingredients are blended in a processor so it is quite quick to make.

Ingredients

350 g (12 oz) prunes
115 ml (scant ¼

Starter
Gluten-free

Method

Soak the prunes in the armagnac for at least 48 hours. Bone the thighs and chop the meat coarsely. Place in a processor with the chicken livers, mushrooms, shallots, garlic, parsley leaves, thyme and a good bit of salt and pepper. Blend to a purée. Turn into a bowl and mix with the belly of pork. Add more seasoning and the armagnac from the prunes. Test the seasoning by frying a small patty of