The great advantage of this terrine is that it needs no forcemeat and is made entirely with pheasant, which in country areas in particular makes it very cheap.
Remove the meat from the pheasant, chop into small pieces and marinate in the red vermouth overnight.
Line a terrine mould with streaky bacon rashers. Drain the pheasant meat and arrange half in the mould. Season with salt and pepper. Put a layer of pickled walnuts on top and fill with the rest of the pheasant. Season. Cover with more streaky bacon.
Set the mould in a bain marie and cook in a preheated oven at 180°C/350°F/Gas 4 for 45 minutes. When cooked, ease the terrine away from sides of the mould and leave to cool in mould. Turn out for serving.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.