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Pheasant and Fig Terrine

Yields8 ServingsPrep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

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.

Pheasant and Fig Terrine

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
1

  1. Soak chopped figs in Cognac for at least 10 minutes.

  2. In a large bowl, combine pheasant, pork fat, chicken livers, shallot, garlic, herbs, spices, and figs (with any remaining Cognac).

  3. Add salt, pepper, and optional egg and breadcrumbs if the mix feels too loose.

Assemble the Terrine
2

  1. Preheat oven to 325°F (160°C).

  2. Line a terrine mold or loaf pan with pancetta, overlapping slices to cover sides and bottom, leaving ends hanging over.

  3. Pack the meat mixture into the mold, pressing firmly and eliminating air pockets.

  4. Fold pancetta over the top to enclose.

Bake in a Water Bath
3

  1. Cover mold with foil or lid.

  2. Place in a baking dish and pour boiling water halfway up the sides (bain-marie).

  3. Bake for 1 hour 15 minutes, or until internal temp reaches 160°F (71°C).

Chill & Press
4

  1. Remove from oven and let cool to room temperature.

  2. Place a weight on top (e.g., cans or a foil-wrapped brick) to compress.

  3. Chill in the fridge overnight to firm up and develop flavor.

Slice & Serve
5

  1. Unmold and slice with a sharp knife.

  2. Serve chilled or room temp with cornichons, mustard, fig jam, or grilled bread.

Serving Suggestions
6

  • 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
7

  • 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

Nutrition Facts

8 servings

Serving size