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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Pheasant and Pickled Walnut Terrine
Created by admin, Monday, 29 November 1999
Description
The great advantage of this terrine is that it needs no forcemeat and is made entirely with pheasant, which in country areas in particular makes it very cheap.

Ingredients
At a glance
Pheasant
Methods/steps

Ingredients

1 pheasant

1/2 bottle of red vermouth

1lb / 450g streaky bacon rashers

salt and freshly ground pepper

1 jar of pickled walnuts

Notes
Pheasant and Pickled Walnut Terrine

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 1 Hours & 30 Mins

Remove the meat from the pheasant, chop into small pieces and marinade in the red vermout overnight.

Line a terrine mould with streaky bacon rashers.

Drain the pheasant meat and arrange half in the mould.

Season with salt and pepper.

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

Season.

Cover with more streaky bacon.

Set the mould in a bain marie and cook in a preheated oven.

180 deg C, 350deg F, gas mark 4, Aga - medium oven.

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