Pheasant Terrine

Lay the pheasant on a table with its breast facing down

Cut off the wings and legs

Make a cut along the spine of the back with a sharp knife, starting from the head to the tail

Pull away all the skin, leaving the meat exposed

Remove the skin, carefully detaching it from the cartilage and reserve the skin

Remove the breast meat from the pheasant, cutting it into thick strips

Dry the strips on paper towels and place them in a bowl with the ham, diced bacon, thyme, salt, black pepper, and cognac or Madeira wine

Let it sit for 2 hours, stirring occasionally

Remove the skin from the thighs and wings

Do not use the carcasses, reserving only the pheasant's breast meat

Mix the ground pork fat with the remaining ingredients to form a terrine mixture

Lay half of the terrine mixture in a small mold or loaf pan lined with parchment paper

Top with slices of pheasant breast and cover with the remaining terrine mixture

Cover the mold with aluminum foil and place it in a roasting pan

Add hot water to reach halfway up the mold, then roast at 200°C for 1 hour and 15 minutes or until the pheasant is cooked through and the fat has melted

Remove from oven, remove foil, and let cool to room temperature

Refrigerate overnight with a weight on top

To un-mold, remove the skin and pork fat from the top of the terrine

Wipe the mold with a paper towel and dip it quickly into hot water

Invert onto a plate

Remove the solidified fat

Cut into slices on the plate and garnish with parsley or chives

Serves 15 slices, each about 1cm thick.