pheasant pâté with forest fruit compote
Put the chicken livers, derinded bacon and pheasant fillets through the meat grinder along with an onion and a few cloves of garlic. Season with dried thyme and dried parsley. Further season with nutmeg, crushed juniper berries, clove powder, pepper and salt. Add: a good dash of Cognac, the eggs, cream and game stock. Mix until homogenous.
ingredients - info 250 gr chicken liver 250 gr unsalted bacon 500 gr pheasant fillets onion thyme truffle truffle oil garlic Cognac 3 eggs 25 cl game stock 25 cl cream
Cover the terrine with strips of bacon fat. Spoon in the meat mixture, fold closed and press well. Wrap with aluminum foil. Place the terrine in a hot water bath in an oven at 220°C for 1 hour. Make sure the water is already boiling when you slide the bath with the terrine into the over. Let cool under weight. Let rest overnight in a cool place. Serve with homemade the compote of all the enumerated ingredients. And with warm toasts of raisin bread. Variant: you can, in a festive version, add a fine brunoise of truffle and a dash of truffle oil to the meat mixture.

pheasant pâté with forest fruit compote

nutmeg juniper clove powder pepper and salt pieces of bacon fat raisin bread Compote: forest fruit sugar crème de cassis
Creative Cooking
Belgian Cuisine

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taste and tradition

the fiery passion
Put the chicken livers, derinded bacon and pheasant fillets through the meat grinder along with an onion and a few cloves of garlic. Season with dried thyme and dried parsley. Further season with nutmeg, crushed juniper berries, clove powder, pepper and salt. Add: a good dash of Cognac, the eggs, cream and game stock. Mix until homogenous.
ingredients - info 250 gr chicken liver 250 gr unsalted bacon 500 gr pheasant fillets onion thyme truffle truffle oil garlic Cognac 3 eggs 25 cl game stock 25 cl cream
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Ingredients Directions
Cover the terrine with strips of bacon fat. Spoon in the meat mixture, fold closed and press well. Wrap with aluminum foil. Place the terrine in a hot water bath in an oven at 220°C for 1 hour. Make sure the water is already boiling when you slide the bath with the terrine into the over. Let cool under weight. Let rest overnight in a cool place. Serve with homemade the compote of all the enumerated ingredients. And with warm toasts of raisin bread. Variant: you can, in a festive version, add a fine brunoise of truffle and a dash of truffle oil to the meat mixture.

pheasant pâté with

forest fruit compote

nutmeg juniper clove powder pepper and salt pieces of bacon fat raisin bread Compote: forest fruit sugar crème de cassis
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion