Ingredients
931g Pheasant
399g Pork Fat
28g Salt
7g TCM
180g Pheasant Liver
160g Quince Purée
110g Candied Ginger, rinsed of its chunky sugar coating and diced
A note on the quince puree: The quince purée I used was some that we produced (with ginger, chiles and sweet spices) at the restaurant from a ton of fresh quince. It was pretty wet and if you were to try to get some standard quince paste to resemble what I used in this recipe you would need to add the ginger/chiles/spices and replace some of its mass with water until it reached a pourable consistency. Or just fudge it. It'll all work out, I'm sure, as long as you check seasoning carefully before cooking it.
931g Pheasant
399g Pork Fat
28g Salt
7g TCM
180g Pheasant Liver
160g Quince Purée
110g Candied Ginger, rinsed of its chunky sugar coating and diced
A note on the quince puree: The quince purée I used was some that we produced (with ginger, chiles and sweet spices) at the restaurant from a ton of fresh quince. It was pretty wet and if you were to try to get some standard quince paste to resemble what I used in this recipe you would need to add the ginger/chiles/spices and replace some of its mass with water until it reached a pourable consistency. Or just fudge it. It'll all work out, I'm sure, as long as you check seasoning carefully before cooking it.
Procedure:
- Sprinkle the salt and TCM over the meat, fat and liver. Mix the salt into everything, but be sure that the liver is kept separate from the rest of the meat. We will not be grinding the liver with everything else.
- Taking things right out of the fridge to keep it cold, grind the meat/fat mixture into a mixer bowl. Chop the liver by hand so it will keep its integrity in the final farce. The cure with the TCM will allow it to keep some of its pinkness too. Add this and all the rest of the ingredients to the bowl.
- Mix on a medium speed for 2-4 minutes until the mixture takes on a tacky appearance. Test a quick ball of the farce wrapped in plastic wrap in some simmering water and adjust salt/sugar etc. if necessary.
- Slap the farce off of a spatula into a vacuum bag, if you want to cook it as I do, or into a terrine mold for a more traditional method. I do the cooking in a steam oven at 200°F, but you may cook it in a terrine mold in a water bath at 350°F. Either way, you're looking for an internal temperature of 150°F.
- Once out of the oven, press the terrine with whatever weights you can find that will squish it evenly and set it in the fridge until cool.
What to Do With This
Served warm or at room temperature this would be a tasty terrine to have with a simple salad and some fried shoestring potatoes.
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