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PHEASANT TERRINE

Skin the pheasant, reserving the skin.  Remove the bones, set aside the breasts.  Chop all of the remaining meat and giblets very fine.  Combine the pheasant with the pork, veal, bacon, thyme, Quatre Epices, and bay leaf.  Pour in the white wine and Cognac and mix well.  Line a terrine with the reserved pheasant skin.   Place a third of the chopped meat in the base of the terrine.  Place one of the reserved breasts on the chopped meat.  Season with salt and pepper.  Place another third of the chopped meat over the breast, top with the remaining breast, and the remaining chopped meat.  Stick a few holes through the layers with a trussing needle.  Pour in the Cognac. Fold the pheasant skin over the filling.  Place the fat bacon on top.  Place a lid on the terrine.  Place the terrine in a roasting pan with 2 inches of simmering water.  Place the roasting pan in a preheated 400F oven for 1 hour 30 minutes. Remove from the oven and cool. Remove the cover from the terrine.  Cover the terrine with a piece of foil and place a brick or other weight on top.  Chill for 12 hours.  Cover with gelatin and serve after chilling for a further 12 hours.  To keep the terrine longer, melt lard and pour it over the gelatin layer.  Top with a piece of aluminum foil.  The addition of a half pound of foie gras and 1 truffle make this a very refined dish.
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1 lb pheasant
1/2 lb pork neck, chopped
1/2 lb larded veal meat, chopped
10 oz moked bacon, chopped
1/2 cup dry white wine
1/4 cup Cognac
pinch Quatre Epices
salt, pepper
6 dried sage leaves
3 thyme sprigs
1 bay leaf
a strip of fat bacon for larding
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40
mn
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90
mn
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Terrines and patˇs made with game, even if sterilized, should only be made with game which has not been hung.
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Ile-de-France
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Poultry, Game
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Pomerol
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