Terrine of Pheasant

• 1 medium-sized pheasant
• 1 small onion, sliced
• 2 small carrots, sliced

Split pheasant down the back; open it out flat and cut the meat from each breast into strips. Place strips in a bowl with sliced onion, carrots, parsley, 1 bay leaf, ½ teaspoon salt, a pinch of thyme, Madeira and cognac. Let meat marinate in this mixture for 2 hours, then drain. Strain marinade, rese