Dodine of Pheasant

By corlear

Dodine de Faisan

Ingredients

• chicken livers
• butter
• thyme
• salt
• pepper
• brandy
• pheasant
• Madeira wine
• forcemeat
• chopped truffle peelings
• pork fat
• sliced foie gras
• sliced ham
• Madeira jelly

Preparation

Step 1

Gently sauté some chicken livers in a pan with butter, thyme, salt and pepper. Deglaze the pan with brandy. Bone a pheasant and dice the meat.

Place the discarded trimmings in a saucepan with some butter, Madeira wine and a little water and cook thoroughly. Mix the diced pheasant with a small amount of forcemeat, the chicken livers, some chopped truffle peelings and the broth from the pheasant trimmings. Work this mixture together thoroughly.

Line a terrine with very thin sheets of pork fat and fill halfway with the pheasant mixture. Place some truffles in a row down the center and some sliced foie gras and sliced ham along each side. Finish filling the terrine with the pheasant mixture, cover with more thin sheets of pork fat, a piece of buttered paper and a lid. Bake in a moderate oven in a bain marie for an hour and a half. Remove the lid and replace it with a tight-fitting plate. Turn the terrine over onto the plate but do not remove the mold for 24 hours. Serve with Madeira jelly.