Pheasant Terrine

Ingredients for Pheasant Terrine

Instructions for Pheasant Terrine

To prepare the Pheasant Terrine recipe, please follow these instructions:

Start with geleen. Came the hull from the pheasant in a saucepan samman with ben from boiling battle it out, add the carrot, celery and onion, and Brown in the oil came in around 1/2 time by even heat, stir jævligt into the Pan so that all will be uniformly browned. Add 1 liter of water and let boil for 1 hour. Chop pheasant meat (except breast fillets) liver, pork and chicken liver with thyme, Sage, orange peel gog garlic. Even salt and pepper to taste, stir in cognac in eggs and then stir well together and let forcemeat pull 1-2 hours Take legs and vegetables out of the Pan and foam greasy by the Fund, then put hull back in the Pan and add broth and white wine together with madeira and peppercorns and water let it cook for 4-5 dl 2-3 hours, foam regularly by of impurities. Term the Fund through a cloth. Beat the egg whites into the cooled stock and let the langtsom come to the boil and allow to rest for 5 min. Sifted through a cloth. Pour back into the Pan and let the thethe reduce to 1/2 liters Serve a terrineform with 3 bacon slices, came 1/3 of forcemeat and sprinkle with half of the pistachio kernels. Cut breast fillets into strips and put half on, put another layer on the father's and a layer of fillets, sprinkle with the rest of the pistacierne ogkom the rest of forcemeat on and cover with bacon. Bake in water bath at 160 Gr. for about 2 hours. Let rest for 20 min Dot tureen tureen deep in several places with a kødnål or knitting needle and pour geleen over, allow to stand on ice overnight before serving.

Served with cornichons and toast as an appetizer, side dish or their own pickle.