Pheasant and Pickled Walnut Terrine

Preparation info

    • Difficulty


Appears in

Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

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.


  • 1 pheasant
  • ½ bottle of red vermouth
  • 450 g/1


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