Name: Pheasant and Fig Terrine
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Ingredients: 450 g pheasant meat, ground or finely chopped (breast and thigh preferred); 4 oz pork fat or fatty pork belly, finely chopped; 4 oz chicken livers, trimmed; 1 shallot, minced; 2 cloves garlic, minced; ½ cup dried figs, chopped; 2 tbsp Cognac or brandy; 1 tbsp chopped fresh thyme; 1 tsp chopped sage; ¼ tsp ground allspice; ¼ tsp nutmeg; Salt & black pepper, to taste; 10 slices pancetta or thin bacon, for lining the mold; 1 egg, beaten (for binding); 2 tbsp breadcrumbs (if mixture is too loose)

DifficultyBeginner

CategoryAppetizers, Pheasant

A terrine is a classic French dish composed of finely ground or coarsely chopped meat pressed into a mold and baked gently. This version uses pheasant, a lean, subtly gamey bird, paired with the rich sweetness of dried figs and aromatic herbs. It’s served cold, sliced thin, often with crusty bread, mustard, or pickled vegetables. Ideal for a holiday starter, brunch board, or elevated picnic fare.

Yields8 Servings

Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

8–10 slices

For the Terrine

450 g pheasant meat, ground or finely chopped (breast and thigh preferred)

4 oz pork fat or fatty pork belly, finely chopped

4 oz chicken livers, trimmed

1 shallot, minced

2 cloves garlic, minced

½ cup dried figs, chopped

2 tbsp Cognac or brandy

1 tbsp chopped fresh thyme

1 tsp chopped sage

¼ tsp ground allspice

¼ tsp nutmeg

Salt & black pepper, to taste

10 slices pancetta or thin bacon, for lining the mold

Optional

1 egg, beaten (for binding)

2 tbsp breadcrumbs (if mixture is too loose)

Prep the Meats & Figs

Soak chopped figs in Cognac for at least 10 minutes.
In a large bowl, combine pheasant, pork fat, chicken livers, shallot, garlic, herbs, spices, and figs (with any remaining Cognac).
Add salt, pepper, and optional egg and breadcrumbs if the mix feels too loose.

Assemble the Terrine

Preheat oven to 325°F (160°C).
Line a terrine mold or loaf pan with pancetta, overlapping slices to cover sides and bottom, leaving ends hanging over.
Pack the meat mixture into the mold, pressing firmly and eliminating air pockets.
Fold pancetta over the top to enclose.

Bake in a Water Bath

Cover mold with foil or lid.
Place in a baking dish and pour boiling water halfway up the sides (bain-marie).
Bake for 1 hour 15 minutes, or until internal temp reaches 160°F (71°C).

Chill & Press

Remove from oven and let cool to room temperature.
Place a weight on top (e.g., cans or a foil-wrapped brick) to compress.
Chill in the fridge overnight to firm up and develop flavor.

Slice & Serve

Unmold and slice with a sharp knife.
Serve chilled or room temp with cornichons, mustard, fig jam, or grilled bread.

Serving Suggestions

Perfect with a charcuterie board, cheese, pickled vegetables, and crusty baguette
Pair with a dry sherry, Côtes du Rhône, or earthy Pinot Noir

Tips & Variations

Add pistachios or crushed green peppercorns for texture
Substitute with duck, rabbit, or a mix of wild game meats
Terrine can be frozen after baking for up to 1 month

Ingredients