Game Terrine of Pheasant with Raisins and Chestnuts

Name: Game Terrine of Pheasant with Raisins and Chestnuts
Cuisine: British
Ingredients: 2 fresh oven-ready pheasants; 150 g unsmoked streaky bacon, chopped very small. (Altogether, you will need 2 x 250g packs of streaky bacon. Once you have taken this quantity from one pack, the rest will be used to line the container, as described below.); 120 g large seedless raisins; 350 g minced belly pork; 150 g unsmoked streaky bacon, chopped very small. (Altogether, you will need 2 x 250g packs of streaky bacon. Once you have taken this quantity from one pack, the rest will be used to line the container, as described below.); 1 heaped tbsp fresh parsley, sage and thyme, mixed and finely chopped; 1 heaped tbsp fresh parsley, sage and thyme, mixed and finely chopped; 1 tbsp Armagnac; 120 g chopped chestnuts; freshly grated nutmeg; 2 tsp grainy mustard; Finely grated rind of half an orange; 1 heaped tbsp fresh parsley, sage and thyme, mixed and finely chopped; Freshly ground sea salt and black pepper; Freshly ground sea salt and black pepper

Preparation info

Difficulty
Easy

Appears in

The Three Chimneys

By Shirley Spear

Published 2010

About

This may look ambitious, but with patience, it is easy to do. A home-made game terrine in the fridge is a great standby for Christmas entertaining. It can be made several days in advance and kept chilled before slicing and serving as a starter, or a light lunch dish. I serve it cold with Mulled Cider and Apple Sauce and include the recipe below.

If you do not have an ovenproof terrine dish, a loaf tin will do fine. I use a long thin one that measures 26cm long x 10cm wide x 7cm deep

Ingredients

Europe
United Kingdom
Lunch
Starter
Scotland
Christmas
Gluten-free

Ingredients

Method