Potted Harome-Shot Pheasant with Pistachio Nuts, Cornichons and Rustic Dread Toasts

A PERFECT SNACK OR STARTER ON A COLD WINTER’S DAY, THIS HAS THE STYLE OF A FRENCH ‘RILLETTE’ WITH SHREDDED-DOWN MEAT SET IN DUCK FAT, SEMI-CRUSHED PISTACHIO NUTS AND VINEGARY CORNICHONS TO CUT THROUGH THE FATTINESS, WHICH ALL GOES WELL WITH THE WARM RUSTIC TOASTS. IT CAN BE USED WITH VARIOUS GAME, PARTRIDGE, GROUSE AND VENISON BY TWEAKING THE RECIPE AND USING A LITTLE IMAGINATION.