Sous Vide Pheasant Terrine | Recipe by sousvidetools.com
Confit of Pheasant Terrine with Chestnuts, Poached Figs and Hazelnut

- COOK TIME: 10 Hours
- PREP TIME: 2 Hours
- DIFFICULTY: Difficult
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
Equipment
EQUIPMENT
- Vacuum Pouch
- Vacuum Sealer Machine
- Sous Vide Water Bath
- Chopping Board
- Terrine Mould
- Cling Film
- Sauté Pans
- Bowls
Method
This is a great way to utilize the tough part of the game bird, creating a beautiful starter dish.
METHOD
- Season the pheasant legs with the orange zest, thyme, salt and honey then refrigerate for 12 hours to cure
- Take the legs from the cure and place into a vacuum pouch. Add the confit oil and vac-seal the pouch. Cook sous vide in a preheated water bath at 74 degrees for 8 ½ hours
- Bring the Muscat to a simmer in a pan then add the semi-dried figs. Set aside to steep for 2 hours
- In a sauté pan add a little oil and sauté the shallots, carrot, celery, garlic and the mushroom until tender
- Deglaze the pan with the Muscat from the soaked figs and set the mixture to the side in a bowl
- Line a terrine mould with the Parma ham
- Take the pheasant from the pouch and while still hot flake the meat from the bone discarding the bone and skin. Place the meat into the bowl with the vegetables
- Add the figs to the bowl along with the chopped herbs and roasted nuts
- Gently mix the ingredients together, moistening them with a little of the confit oil from the pouch if it is dry
- Season heavily to taste then press the mixture into the terrine mould. Wrap tightly with cling film and using a little weight, press the terrine to compact the mixture overnight
- To serve, take the chilled terrine from the mould. It should be firm to the touch
Slice with a sharp knife and plate with a winter relish of your choosing
Chef’s Tip –
This recipe can be changed by smoking the legs before adding the confit, or adding other poached fruits to the recipe.