Our Recipes
A welcoming table, shared with a few friends over a magnum of Côte-Rôtie...
The décor is designed for an enjoyable, timeless evening.
The power and finesse of Côte-Rôtie wines make them the perfect wine to pair with game and truffle dishes. But food and wine pairings are first and foremost a question of personal taste. Let yourself be guided initially by your desires.
Preparation: 30 min
Cooking time: 1.5 hours
Refrigeration: 48 hours
Serves 6
- 1 deboned pheasant
- 250g ground pork belly
- 250g of ground shoulder of veal
- 1 caul
- 1 piece of bard of bacon
- 50ml of sweet white wine
- 2 eggs
- 125g of walnut halves
- Half a bunch of chervil
- 1 pinch of nutmeg
- salt
- ground pepper
Preheat the oven to 180°C (gas mark 6). Select the best bits of the pheasant (fillets and thighs). Grind the rest with the chervil and three quarters of the hazelnuts. Mix together the ground meat, add the whole eggs, wine, salt and pepper, some nutmeg, and knead together before leaving to rest in a cool place for 15 minutes.
Rinse the caul under cold water and dry it off. Lay the bard at the bottom of a terrine dish, and then carefully unfold the caul before placing it in the terrine dish, allowing it to overflow the edges.
Place some of the stuffing in the bottom of the dish, top with pieces of pheasant, before repeating with another two layers, topping with stuffing. If some bard is left, make a lattice over the top with a hazelnut at each intersection. Fold the caul over and then cover the terrine dish with its lid of a sheet of tin foil.
Place in a baking dish half-filled with simmering water, and then cook in the oven for 1.5 hours. Leave the terrine to cool before refrigerating for 48 hours.
CVF tip: serve the terrine in slices with some nice toasted bread and salad dressed in hazelnut oil.
Pairing: Côte-Rôtie
Recipe from Cuisine et Vins de France
