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Pheasant terrine with shallots and endives

- Debone the pheasants, then remove the skin and excess fat.
- Marinate with bay leaves, juniper, pepper, beans, white wine and Vin Santo and leave to stand for at least three hours in the fridge making sure to stir occasionally.
- Drain the pheasant and remove the excess herbs and spices.
- Create a mixture putting the meat, with the exception of two breasts, in a food processor with the cream and egg whites
- Line the mold with slices of ‘lardo’ and wrap the breasts with the slices of bacon.
- Arrange half of the mixture into the mold, and then place the two breasts as in the photos.

- Cover with the remaining mixture and the remaining slices of bacon,
- Bake in the oven in a bain marie for about 1 hour at 190 °.
- Put a weight on the “terrine” and refrigerate for at least 4 hours (always with the weight on top)
- Put the endives and shallots in a saucepan with oil and a little water. Add sugar, salt and brown them on the flame.
- Turn out the terrine and cut into slices. Arrange them on a platter with glazed vegetables.
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