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.
Best eaten fresh and is not suitable for freezing.
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