Pheasant Terrine

Making terrines is such a satisfying process. I love every aspect of it. I start by selecting the meat, in this case it’s the meat from two pheasants that a friend shot in Kansas. Next is figuring out what kind of terrine this is going to be. It could be very coarsely ground (or hand chopped), homogenous, smoothContinue reading “Pheasant Terrine”

Porcini Pheasant, Creamed Corn, Carrot-Orange Sauce

I have cooked pheasant a couple of times before and was always underwhelmed. I hear wild pheasant is a different animal and is delicious, but this farm-raised, store-bought bird is always ho-hum. The legs are tough and stringy with numerous little tendons/bones and the breast meat seems to dry out very fast even though itContinue reading “Porcini Pheasant, Creamed Corn, Carrot-Orange Sauce”