Terrine De Faisan Le St. Germain
|Pheasant||2 1⁄2 Pound|
|Madeira||1⁄4 Cup (4 tbs)|
|Cognac||1⁄4 Cup (4 tbs)|
|Water||2 1⁄4 Cup (36 tbs)|
|Onion||1 Small, quartered|
|Carrot||1 Small, quartered|
|Fresh pork fat||1 Pound, thinly sliced (Use Fresh Ones)|
|Pork sausage||1 Pound|
|Chicken livers||1⁄2 Pound|
|Shallot||1 , chopped|
|Chopped truffle||1 Ounce|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground white pepper||1 Teaspoon|
|Ground thyme||1 Pinch|
|Beef consomme||2 Cup (32 tbs)|
|Unflavored gelatin||2 Teaspoon|
|Lettuce leaves||5 (For Garnish)|
|Watercress||1 (For Garnish)|
|Cherry tomatoes||1 Cup (16 tbs) (For Garnish)|
Remove skin and bones from pheasant; reserve.
Cut meat into large pieces.
Transfer to large bowl.
Add Madeira and Cognac.
Cover and let marinate for 24 hours in refrigerator, stirring occasionally.
Crack pheasant bones.
Cut skin into large pieces.
Combine bones and skin in heavy large saucepan.
Cook over medium heat, stirring occasionally, until bones are browned, about 10 to 15 minutes.
Add water, onion, carrot, celery and parsley and bring to simmer.
Reduce heat to low, cover and cook 1 hour.
Strain mixture, pressing with back of spoon to extract all stock.
Return stock to saucepan and cook uncovered over medium-low heat until reduced to 1/2 cup.
Let cool, then refrigerate until using.
Preheat oven to 450°F.
Line bottom and sides of 8 1/2 X 5 x 4-inch loaf pan with about 1/3 of pork-fat slices and set aside.
Drain pheasant meat, reserving marinade.
Transfer meat to large bowl.
Add sausage, livers and shallot.
Put through coarse blade of meat grinder.
Return to bowl; add reserved marinade, egg, truffle, salt and pepper.
Warm reduced pheasant stock over low heat just until melted.
Add to meat mixture and blend well.
Turn into prepared pan, smoothing surface.
Cover with slices of pork fat.
Top with bay leaves and sprinkle with thyme.
Place terrine in larger pan.
Add enough boiling water to come halfway up sides of terrine.
Bake 15 minutes.
Reduce oven temperature to 375°F and continue baking until juices run clear and meat thermometer inserted in center of terrine registers 185°F, about 1 3/4 to 2 hours.
Remove from water bath.
Place 2-pound weight atop terrine and cool completely.
Remove weight and chill terrine about 2 hours.
For aspic: Pour consomme into small saucepan and sprinkle with gelatin.
Let stand 5 minutes or until gelatin is softened.
Place over low heat and stir until gelatin is dissolved.
Cool to room temperature.
Discard any accumulated fat from surface of terrine.
Carefully pour aspic over terrine.
Refrigerate until aspic is firm.