Les terrines Benoit: pheasant terrine, wild boar terrine, venison terrine from Bistro: Classic French Comfort Food (page 70) by Alain Ducasse

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Pork jus" and "Game bird jus" called for in this recipe require 3 hours to prepare. The book's "Game jus" called for in this recipe requires marinating for 12 hours and cooking for 3.5 hours. Requires 1 week to prepare. Can substitute partridge carcass for pheasant carcass, and partridge offal for pheasant offal. See recipe for wild mushroom suggestions.

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