Autumn pheasant terrine

    10 hours 10 min

    This gorgeous pheasant terrine recipe has been in our family for years and is always requested during the shooting season when there is an abundance of pheasant. This recipe also works great for partridge and grouse in place of the pheasant. Serve with some fresh crusty bread and a nice chutney.

    77 people made this

    Serves: 12 

    • For the marinade
    • 4 tablespoons olive oil
    • 300ml port wine
    • 1 onion, finely chopped
    • peel of 1 lemon
    • salt and pepper, to taste
    • 1 tablespoon chopped fresh thyme
    • For the terrine
    • 450g sausagemeat
    • 900kg pheasant breast, chopped
    • 55g pistachio nuts, crushed
    • 8 rashers streaky bacon
    • 3 bay leaves

    Prep:10min  ›  Cook:2hr  ›  Extra time:8hr marinating  ›  Ready in:10hr10min 

      For the marinade:

    1. In a saucepan, combine the ingredients for the marinade and bring to the boil. Lower the heat and simmer for 3 to 5 minutes. Remove from the heat and allow to cool. Discard the lemon peel.
    2. In a large bowl combine the marinade ingredients with the sausagemeat, pheasant and pistachio nuts and mix well with hands. Chill in the fridge overnight.
    3. For the terrine:

    4. The next day preheat the oven to 180 C / Gas 4.
    5. Grease a terrine mould and line with the bacon rashers. Pack the pheasant and sausage mixture into the tin. Fold over any overhanging bacon and press the bay leaves neatly into the top.
    6. Place the terrine in in a roasting dish and pour boiling water up to half its depth.
    7. Bake in the oven for 2 hours, until juices run clear. Remove from the oven and leave to cool.


    Best eaten fresh and is not suitable for freezing.

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    Reviews in English (4)


    sounds lovely but methinks there is a rather large amount of pheasant required  -  18 May 2016


    Did this for my boxing day shoot and every one loved it.  -  27 Dec 2014


    I halved the recipe as it did use alot of pheasant. Really tasty either hot or cold  -  02 Feb 2018