Rustic Pheasant Terrine with Pecan and Pink Peppercorns

Thank you all for checking out this episode!

This is a recipe I've prepared in Restaurants throughout the years, using a variety of poultry. Today I am staying with the wild game theme and I am making this with Pheasant.
Terrine is one subset of a larger group called Forcemeats or Farce. Some other subsets would be: Pate, Galantine, Ballotines, Rillette, Mousse, Mousseline, Quenelles, Meatloaf, Meatballs, Sausages etc. We will get into these in future episodes.

There are classic renditions but also so many ways to make a Terrine your own. This is one way I made it unique to me.

Upcoming Episodes on "A cut Above Recipes"
Venison Philly Style Cheesesteak "wit" Eggrolls
Thai Basil Goose over Basmati Rice

Future Episodes:
Stocks, Soups, and Sauces
How to Sauté like a pro
Pheasant Parmesan over Linguini
Guajillo Pepper Pheasant Quesadillas

Please Comment, Like, and Subscribe. If you feel so inclined, share with your friends.
Again, Thank You so Much!

EasternPaWilderness:

A Cut Above Recipes:

00:00 Intro- Prepping and Mixing
00:55 Adjusting Flavor
01:40 Building the Terrine
02:35 Into the Oven
04:00 Getting the weight correct
05:00 Plating and Recipe Card

[delishuspear]

good stuff man, thanks for taking the time to share

[Remagwodahs]

I've always seen these sorts of dishes in older cookbooks, but I didn't think they were still made in today's day and age, lol. Quite interesting to see the process but it's not my cup of tea. Love your vids!