Pheasant Terrine with Pickled Walnuts

Name: Pheasant Terrine with Pickled Walnuts
Ingredients: 2 pounds bacon, or fat; 2 pounds bacon, or fat; 2 pheasants; 1 cup sweet red vermouth; salt and pepper; salt and pepper; 8 ounces pickled walnuts, each cut into about 3 slices (about 1½-2 cups)

Preparation info

Serves
2-3
people

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

When I worked for Rebeka Hardy (the best boss I ever had) at Danehill, she also ran a successful family shoot so I had a great deal of pheasant to work with. I bitterly resented buying forcemeat for terrines and so I made this. Press down well when making it or it may crumble, but I am delighted with it.

Ingredients

2 pheasants
1 cup sweet red vermouth
2 pounds bacon</

Starter
Gluten-free
Autumn
Winter

Method

Cut both the light and dark meat from the pheasants and then cut it into strips the thickness of, and half the length of, your little finger. Soak overnight in the vermouth in the refrigerator. Line a greased terrine or loaf pan with bacon slices making sure there are no gaps, but reserving enough bacon to later cover the terrine.

Preheat oven to