CATEGORY:

Game

Pheasant and Hazelnut Terrine

INGREDIENTS
  • 1 lb pheasant meat, minced
  • 1/2 lb. pork fat, minced
  • 1/2 cup hazelnuts, chopped
  • 2 tablespoon brandy
  • 1 teaspoon thyme
  • 1 garlic clove, minced
  • Salt and pepper
  • 1 egg
METHOD / INSTRUCTIONS
  1. Preheat oven to 325°F.
  2. Mix all ingredients.
  3. Pack into a greased terrine mold and bake for 1.5 hours.
  4. Cool, refrigerate overnight, and serve sliced.

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