📝 About This Recipe
This elegant terrine is a celebration of the hunt, blending the lean, gamey depth of pheasant with rich pork fat and aromatic herbs. Marinated in Armagnac and layered with vibrant green pistachios, it offers a sophisticated balance of textures and earthy flavors. It is a quintessential French charcuterie classic that develops complexity over time, making it the perfect centerpiece for a refined autumnal gathering.
🥗 Ingredients
The Meats
- 500 grams Pheasant meat (boneless, skinless, cut into 1cm dice)
- 300 grams Pork shoulder (ground/minced)
- 200 grams Pork fat back (ground/minced)
- 250 grams Streaky bacon (thinly sliced, for lining the tin)
The Marinade & Aromatics
- 4 tablespoons Armagnac or Brandy (high quality)
- 2 pieces Shallots (finely minced)
- 2 cloves Garlic (mashed into a paste)
- 1 tablespoon Fresh thyme (leaves only)
- 6 pieces Juniper berries (crushed and finely chopped)
The Binding & Texture
- 50 grams Pistachios (shelled and peeled)
- 30 grams Dried cranberries (roughly chopped)
- 1 large Egg (beaten)
- 2 teaspoons Sea salt (fine)
- 1 teaspoon Black pepper (freshly cracked)
- 2-3 pieces Bay leaves (for garnish on top)
👨🍳 Instructions
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1
In a large glass bowl, combine the diced pheasant meat with the Armagnac, minced shallots, garlic, thyme, and crushed juniper berries. Cover and refrigerate for at least 12 hours, or overnight, to allow the flavors to penetrate the game.
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2
Preheat your oven to 150°C (300°F). Prepare a 1.5-liter terrine dish or loaf tin by lining it with the thin slices of bacon. Stretch the bacon slightly with the back of a knife and lay them across the tin, overlapping slightly, leaving the ends hanging over the sides.
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3
In a separate large mixing bowl, combine the marinated pheasant (and any juices), the ground pork shoulder, and the ground pork fat. Using your hands or a wooden spoon, mix thoroughly until the mixture is well combined.
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4
Add the beaten egg, salt, pepper, pistachios, and dried cranberries to the meat mixture. Mix again until the egg is fully incorporated; this acts as the binder for your terrine.
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5
To check the seasoning, fry a tiny nugget of the mixture in a pan until cooked through. Taste it and adjust the salt or pepper in the main bowl if necessary.
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6
Pack the meat mixture into the bacon-lined tin, pressing down firmly to remove any air pockets. Smooth the top with the back of a spoon.
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7
Fold the overhanging bacon slices over the top of the meat. Place the bay leaves on top for a decorative and aromatic finish.
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8
Cover the tin tightly with a double layer of foil or its matching lid. Place the terrine dish into a larger roasting pan.
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9
Create a bain-marie by pouring boiling water into the roasting pan until it reaches halfway up the sides of the terrine dish. This ensures gentle, even cooking.
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10
Bake in the center of the oven for 1 hour and 30 minutes. The internal temperature should reach 70°C (158°F) when tested with a meat thermometer.
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11
Remove from the oven and the water bath. Carefully pour off any excess liquid fat if there is an overwhelming amount, but keep some to preserve moisture.
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12
While still warm, place a piece of cardboard cut to size (wrapped in foil) on top of the terrine and weigh it down with heavy cans or a brick. This compresses the meat for a perfect slice.
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13
Chill in the refrigerator for at least 24 hours before serving. This 'maturing' time is essential for the flavor to develop and the texture to set.
💡 Chef's Tips
Always use a mix of lean pheasant and fatty pork; without the pork fat, the terrine will be dry and crumbly. To easily peel pistachios, blanch them in boiling water for 1 minute, then shock in ice water and rub the skins off. If you can't find pheasant, this recipe works beautifully with duck or guinea fowl. Don't skip the weighing-down process; it is the secret to a professional, non-crumbly terrine texture. Ensure your spices are fresh; old juniper berries lose their piney punch quickly.
🍽️ Serving Suggestions
Serve thick slices with a side of tart cornichons and a dollop of Dijon mustard. Pair with toasted sourdough or a crusty French baguette to carry the rich flavors. A spoonful of red onion marmalade or fig jam provides a sweet contrast to the gamey meat. Accompany with a glass of chilled Pinot Noir or a dry, sparkling cider. Serve alongside a simple salad of bitter greens like frisée or arugula with a light vinaigrette.