SSW001 adamsterrine.indd 45 18/07/2018 21:27 S S 2 1 : 2 7 SS 21:27 GAME RECIPE 045 PHEASANTTERRINE Alternate layers of breast & forcemeat The Wild Meat Company www.wildmeat.co.uk Our regular feature covering easy, yet great things to do with British game meat. This issue, the editor’s favourite T errine means the earthenware oblong dish these things are often cooked in. This recipe was my most successful in my school cookery classes. A great excuse to be in the girls’ school next door and this is delicious, without being too ‘poncy’. Eat hot with new potatoes or sliced cold with a salad, or fruit and posh toast and chutney. This recipe is designed to be easy for blokes and non-cooks to dare to try, with some stuff about the actual meat handling. YOU WILL NEED A Pheasant, breasts and legs removed, poachers’ style* A pack of bacon, streaky or a fatty back rasher is best Some sausage meat - you can dismantle posh sausages Some sherry wine or brandy and red wine Cayenne pepper, seasoning and salt to taste A suitable loaf tin or crock and a deep cook tray Rapid Poachers’ Pheasant Meat Take your fresh pheasant and open up the breast skin. Peel back and you will be able to slice out the breasts from the long pheasant’s keel. Push the skin further to peel the legs, by pushing the ‘knees’ skin inside out, which you cut off through the joint at the top of the thigh and below the drumstick. This takes moments, with practise and removes 85% of all the meat and leaves the gut-intact carcass and all the skin behind - which is better for you. Take what ever you are cooking your terrine in and grease with a tiny amount of butter or margarine. Use some bacon to line the cook tin, cut open the sausages or use some sausage meat. Slice the pheasant breasts into neat slices like it is salmon and you are a sushi chef - do as well as you can. The legs and thighs are the brown meat. Chop that up, taking care to remove the sinews. This is best done by hand, pulling the muscle off the sinew to leave that stringy part behind. Now, mix the sausage meat and brown pheasant meat up, with some salt and a tiny bit of Cayenne pepper. Then add a layer this mix in the rasher-lined tin. Put a layer of breast meat over that, then more forcemeat as that’s called and pheasant breast over that. Try to make six layers by dividing each meat type into three. Season gently as you go. Finally, slosh some sherry or brandy and wine over the top and allow to soak for a while. Top with bacon and a herbs if you are feeling posh and finally place the tin in a deep baking tray, with water in it, in a preheated oven at 160 C/Gas Mark 4 and cook for one and a half hours. Serve as described. NOM! SSW001 adamsterrine.indd 45 18/07/2018 21:27