Coarse pheasant and chestnut terrine
- October 2010
- Serves 10-12
- Takes 1 hour 15 minutes to make, 1 hour 30 minutes to cook, plus resting and chilling overnight
This hearty pheasant and chestnut terrine recipe makes the most of the pheasant whilst it is in season.
- Dairy-free recipes
- 14.9g (5.1g saturated)
- 3.6g (1g sugar)
The easiest method of weighting the terrine down is to cut out a piece of cardboard that will fit inside the rim of the terrine dish or tin. Cover this with foil, place it on top of the terrine and weight it down with a few unopened cans.
To make pheasant stock add the carcasses from 3-4 pheasants to a pan with 1 sliced onion or leek, 2 sliced carrots, 2 sliced celery sticks, 2 bay leaves, a sprig or two of thyme, a few black peppercorns and ½ tsp salt. Cover with cold water by 3cm, bring to the boil, lower the heat and leave to simmer gently for 1 hour. Strain, then use to make the pheasant pie, or cool, then freeze for later use.
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