Sous Vide Pheasant Terrine | Recipe by sousvidetools.com
Stuck for starter ideas? This sous vide recipe is a great way to utilize the tough part of a pheasant, creating a beautiful starter dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sousvidetools.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Terrine mold
- Saute pan
- Saucepan
- Pot
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Fork
- Plastic wrap
- Microplane
- Peeler
- Measuring cup
- Weight
- Refrigerator
- Stove
Ingredients
- 25 x Pheasant Legs
- 4 Shallots, finely diced
- 2 Carrots, peeled and finely diced
- 4 Sticks of Celery, peeled and diced
- 100g Sliced Shitake Mushrooms
- 3 Cloves Garlic, crushed
- 200g Peeled Roasted Chestnuts
- 70g Roasted Hazelnuts
- 200g Semi Dried Figs
- 200mls Muscat Sweet Wine
- 50mls Honey
- 3 tbsp. Chopped Thyme
- 200mls Confit Oil
- Zest 4 Oranges
- Chopped Thyme and Parsley
- 200g Sliced Parma Ham
- Salt
- Pepper
- Olive Oil
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