Main Meal Recipes > Pheasant Terrine

How to make pheasant terrine:
A country style pate ideal for serving with a green salad for light lunch or it can be served with toast for a tasty starter.


4 strips pork belly
4 slices pig's liver
1 cup raw minced beef
1 cup sausage meat
1 pheasant skinned and meat taken from carcass
8 rashers streaky bacon
1 onion
3 tablespoons finely chopped parsley
1 cup breadcrumbs
2 tablespoons brandy
4 tablespoons milk
1 bay leaf
black pepper
(see measure conversions for more information)


- Slice the pheasant into neat pieces.
- Put to one side.
- Chop the pork, onion and liver.
- Put into food processor for a few minutes.
- Add the mince, sausage meat, parsley and breadcrumbs.
- Stir all together very well.
- Add the brandy and seasoning.
- Line a lidded, ovenproof dish with the bacon (leave some to put on top).
- Place half of the meat mixture in the bacon lined dish.
- Put the pheasant meat on top of the meat mixture.
- Put the rest of the meat mixture on top of the pheasant.
- Cover this with the remaining bacon.
- Put the bay leaf on top.
- Cook in a Bain Marie at 350 degrees F. (see temperature conversions) for 2 3/4 hours.