Pheasant Breast Terrine with Pistachio

Name: Pheasant Breast Terrine with Pistachio
Yield: 24
Ingredients: 4 pheasant breasts (1.2 kg); 2 tablespoons of butter; 1/2 cup of pistachios without shells (65 g); 600 g of ground pork; 2 tablespoons of salt; 1/2 tablespoon of black pepper; 1/2 cup of dry white wine (120 ml); 1/4 cup of cognac (60 ml); 3 small onions (200 g), finely chopped; 100 g of bacon, cut into strips; 2 bay leaves

1
4 pheasant breasts (1.2 kg)
2
2 tablespoons of butter
3
1/2 cup of pistachios without shells (65 g)
4
600 g of ground pork
5
2 tablespoons of salt
6
1/2 tablespoon of black pepper
7
1/2 cup of dry white wine (120 ml)
8
1/4 cup of cognac (60 ml)
9
3 small onions (200 g), finely chopped
10
100 g of bacon, cut into strips
11
2 bay leaves

Ingredients

1
4 pheasant breasts (1.2 kg)
2
2 tablespoons of butter
3
1/2 cup of pistachios without shells (65 g)
4
600 g of ground pork
5
2 tablespoons of salt
6
1/2 tablespoon of black pepper
7
1/2 cup of dry white wine (120 ml)
8
1/4 cup of cognac (60 ml)
9
3 small onions (200 g), finely chopped
10
100 g of bacon, cut into strips
11
2 bay leaves

Directions

1
Preheat the oven to 180°C (medium)
2
Remove the skin from the pheasant breasts
3
Cut two of them into strips along their length and the others into small pieces. Reserve
4
In a large frying pan, heat the butter over high heat, add the pheasant breast strips and fry, stirring occasionally, until the surface is golden brown and the center is pinkish (about 2 minutes)
5
Remove from the heat and reserve
6
In a food processor, grind the small pieces of pheasant breast into a homogeneous mixture
7
Transfer to a bowl and add the pistachios, ground pork, salt, black pepper, white wine, cognac, and onions
8
Mix well with a wooden spoon
9
Transfer to the frying pan and fry lightly over high heat, stirring constantly, until the color is golden brown (about 2 minutes)
10
Line a terrine mold with part of the bacon strips
11
Cover with half of the meat mixture
12
Top with the pheasant breast strips
13
Spread the remaining meat mixture on top and cover with the remaining bacon strips
14
Arrange the bay leaves on top
15
Cover the terrine with aluminum foil and place in a baking dish
16
Put it in the preheated oven and fill the baking dish with hot water to 2/3 of its height (about 1 hour and 30 minutes)
17
Remove from the oven and let it cool
18
Place a weight on top, such as a wrapped brick or stone (about 1.5 kg)
19
Put it in the refrigerator until the next day or for up to a week
20
Remove the aluminum foil, unmold onto a platter, and serve in thin slices
21
180 calories per slice