Pheasant and Pickled Walnut Terrine

1. 1

   Remove the meat from the pheasant.

2. 2

   Chop into small pieces and marinate in the red vermouth overnight.

3. 3

   Line a terrine mold with bacon.

4. 4

   Drain the pheasant meat and arrange half in the mold.

5. 5

   Season with salt and pepper.

6. 6

   Put a layer of walnuts on top and fill the rest of the mold with the pheasant.

7. 7

   Season and cover with bacon.

8. 8

   Set the mold in a bain marie and cook in a preheated oven at 350F for 45 minutes.

9. 9

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

10. 10

    Turn out for serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.