I have been getting ever more adventurous with what and how I have been cooking it seems and when a workmate of my husband's offered us pheasant I accepted gleefully! I have been longing to try it and here it was all nicely boned ready to use! I got about a kilo of leg and breast meat so searched my recipe books and the internet for something to make. What I settled on was a recipe from the place that the pheasant actually came from which is about 30 mins up the road from here:
It looked easy enough and was except for not reading the part where it says leave in the fridge for 2 days to mature (and inviting people around for dinner that night and telling them they would be eating pheasant terrine!!!!) We served this with some lovely bread that Rex made (from scratch-no breadmaker involved!) and some home made Feijoa chutney (will include recipe in a later post!). It made a huge terrine and the flavour has got better as the days have gone on! I enjoyed the really different flavour, to me it was like a really flavoursome turkey (only better).
Here's the recipe: