11oz Pork Shoulder
9oz Pheasant Meat
6oz Pork Fat
1.25oz Fresh Milk
2.25oz Whole Eggs
0.81oz Fresh Onions
0.14oz Fresh Parsley
3oz Dry figs
0.07oz Black pepper
1 teaspoon groud thyme
1 teaspoon ground bay
1 teaspoon ground
1. With a sharp chef's or boning knife remove and
discard the skin, bones,(or ask the butcher to do
this). Cut the meat into chunks and place on a
2. Mix the Cognac, fresh garlic, 1/2 of the dry figs, salt, black pepper, ground thyme, ground bay leaves, ground nutmeg, add them to the
tray, and turn the meat until all the pieces are
coated evenly with the liquid and herbs. Cover the tray with a plastic wrap and refrigerate for 24 hours.
3. When the pieces of meat have marinated for 24
hours, drain the meat and discard the marinade. Push the meats through the large-hole blade of a grinder 3/16 or 1/4. You are looking for a
coarsely ground and a very rustic pâté into a bowl. Cover the bowl and chill until needed.
4. Working gently with your hands, mix the remaining of the dry figs, whole eggs, fresh milk, flour, fresh onions and fresh parsley.
Fill the Terrine with the ground meat. You will
probably have more than you can fit inside the mold: mound the pâté mixture over the top of the terrine. Cover you pâté with caul fat and it's ready to be baked.
5. Preheat the oven to 350 F. Bake the pâté in a water bath until it reaches 170 F as measured on an instantread thermometer, about 2 to 3 hours, and make sure to check the temperature of
the pâté at the center. Remove the terrine from
the oven and let it cool down for 1/2 hours.
When the pâté is cool, transfert the terrine to the refrigerator and chill for at least 12 hours before serving. The pâté can be kept covered in the refrigerator for up to 1 week.