Pheasant Terrine

• 1 oven-ready pheasant
• butter
• 1½ lb (700 g)

Rub the pheasant with a little butter and place in a roasting tin. Roast in an oven heated to 400°F (200°C) or gas no. 6 for 20 minutes until partially cooked. When cool enough to handle, remove the pheasant meat from the bones, discarding the skin. Trim and cut the belly of pork in pieces. Trim the chicken livers.

Pass the pheasant flesh, belly of pork and chicken livers through a minc