Thursday, April 17, 2008

New Flavours

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:
titoki pheasants
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:

PHEASANT TERRINE with orange, apricots and pistachio nuts


1 tbsp rosemary chopped
1 tbsp thyme chopped

2 cloves garlic crushed
1 small onion chopped

1/2 C dry sherry
1/4 C fresh orange juice
1 tsp black pepper grinded


4 pheasant breasts cut in 10 mm strips
500 gms streaky rind-less bacon
2 eggs beaten
200 gms Crème Fraiche or cream
1/2 C pistachio nuts
100 gms dried apricots

Orange slices



  1. Place the herbs, garlic, onion, sherry, orange juice & pepper in a non-reactive dish. Add the pheasant strips and refrigerate overnight.

    Take half the pheasant & the marinade plus the eggs, 200 gms bacon & crea
    m, and pulse in a food processor. Line a1.5/2 litre oven-proof loaf dish with baking paper. Put thyme & orange slices on the bottom. Line the dish with the bacon strips & bring over the sides.
  2. Press in 1/3 the meat mixture. Arrange pheasant strips on top. Put in a layer of apricots, followed by 1/3 meat mixture & pheasant strips, followed by a layer of pistachio nuts, the rest of the pheasant strips & the meat mixture & press in. Fold over the bacon & the baking paper. Cover with foil & place in a water bath half filled with boiling water.

  3. Cook at 170°C for 1-11/4 hours or until thoroughly cooked. Pierce with skewer & check that juices run clear. Remove from water bath & cover with fresh foil. Allow to sit for 30 minutes then place a weight on top and refrigerate overnight. Allow to “ripen” for at least 2 days.

  4. Loosen with knife & lift out using baking paper. Turn onto dish and cut in thick slices. Serve with salad, relish and crusty bread.


hungryandfrozen said...

That looks fabulous Linda, really amazing flavour combo! Your blog is looking ace, love the new layout :) mine's a bit dull really lol.

Rosie said...

Hi Linda, thanks for visiting my blog and wow what a wonderful blog you have here!!

Just loving your wonderful photos, recipes great site :)

Rosie x

Anonymous said...

This blog is just so professional looking. I love everything you have done. The pink cupcakes especially so. I enjoyed looking at your books etc.

Karens Kitchen

Anna's kitchen table said...

WOW! Linda, that terrine looks so adventurous and so very professional! Well done!

Thinking About Food said...

I was quite amazed at how well this turned out, I am going to have to try new and different variations now! It is a great 'do ahead' dish, perfect as a starter.