Ingredients
Marinade ingredients
- 2 onions chopped
- 1 bouquet garni
- 2 cloves
- 1 pinch pepper
- 2 carrots thinly sliced
- 600 ml red wine
Terrine ingredients
- 1 kg pheasant
- 700 g pork jowl
- 300 g pork belly
- 3 teaspoons coarse salt
Procédé
- Fully debone the pheasant and dice the meat, setting aside a few nice strips from the fillets.
- Dice the pork belly as well.
- Make the marinade by combining the onions, bouquet garni, cloves, Madagascar pepper, carrots and red wine.
- Leave the pheasant to marinate in this mixture for at least 12 hours.
- Preheat the oven to 180°C.
- Grind the pheasant and pork meat (with the marinade), except for the reserved fillet strips.
- Mix the ground meat with the coarse salt.
- In a terrine dish, lay down a layer of thin fatback slices.
- Place the pheasant fillet strips in the center.
- Fill the terrine with the ground meat forcemeat and press it down firmly.
- Cover with thin fatback slices.
- Cover the terrine and bake for 1 hour.
- Remove the lid and bake for another 30 minutes.
- Let cool before serving.
Notes
Grinding the meat: Mix the ground meat thoroughly to get an evenly blended forcemeat. You can use a food processor to make this step easier.
Seasoning: Feel free to taste the forcemeat before cooking it so you can adjust the seasoning if needed. The salt and spices should be carefully measured to enhance the flavor without overpowering it.
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