Pheasant and Pickled Walnut Terrine



6 servings



1 Pheasant
1/2 bottle red vermouth
1 lb. streaky bacon rashers
Black pepper, freshly ground
1 jar pickled walnuts


Remove the meat from the pheasant. Chop into small pieces and marinate in the red vermouth overnight.

Line a terrine mold with bacon. Drain the pheasant meat and arrange half in the mold. Season with salt and pepper. Put a layer of walnuts on top and fill the rest of the mold with the pheasant. Season and cover with bacon. Set the mold in a bain marie and cook in a preheated oven at 350°F for 45 minutes.

When cooked, ease the terrine away from sides of the mold and leave to cool in the mold. Turn out for serving.

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