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.