Name: Smoked Pheasant, Savoy Cabbage and Beetroot Terrine with Walnut and Quince Dressing
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: Starter - Serves four
Ingredients: 2 tsp grain mustard; 50 ml walnut oil; 75 g walnuts, chopped; 1 quince, diced into small pieces; 200 ml duck fat; 250 g butter; 2 gelatine leaves; 4 large savoy cabbage leaves, blanched; 2 large beetroot, cooked and peeled and cut into 1cm discs; 6 cold-smoked pheasant breasts; fresh garden herbs; 15 ml white wine vinegar; 10 g caster sugar

Preparation info

Starter - Serves
four

Difficulty
Complex
Ready in
1 hr 10

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

FOR ME, THE RICH COLOURS AND TEXTURES OF THIS TERRINE ARE ‘AUTUMN ON A PLATE’. THE TERRINE INGREDIENTS ARE FIRST COOKED TO PERFECTION, THEN IT IS SET AND PRESSED. IT HAS GAINED RAVE REVIEWS FROM ONE OF OUR MAJOR NATIONAL NEWSPAPERS. IT’S A COMPLEX RECIPE, BUT WELL WORTH ALL THE HASSLE.

Ingredients

For the Terrine

6 cold-smoked pheasant breasts
4 large savoy cabbage leaves, blanched
2 large beetroot

Method

First, line a standard sized buttered terrine mould with clingfilm. Heat the duck fat in a heavy-bottomed pan, keeping at a temperature of 100-130°C. Place the pheasant breast into the fat and cook for 1 hour. Slice each breast into 3 and keep warm.

Soak the leaf gelatine in cold water. Heat the butter and add the soaked gelatine, whisking until the mixture emulsifies. Dip the pheasant