Sous Vide Pheasant Terrine | Recipe by

Confit of Pheasant Terrine with Chestnuts, Poached Figs and Hazelnut

Confit of Pheasant Terrine with Chestnuts, Poached Figs and Hazelnut Game
  • COOK TIME: 10 Hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Difficult


  • 25 x Pheasant Legs
  • 4 Shallots, finely diced
  • 2 Carrots, peeled and finely diced
  • 4 Sticks of Celery, peeled and diced
  • 100g Sliced Shitake Mushrooms
  • 3 Cloves Garlic, crushed
  • 200g Peeled Roasted Chestnuts
  • 70g Roasted Hazelnuts
  • 200g Semi Dried Figs
  • 200mls Muscat Sweet Wine
  • 50mls Honey
  • 3 tbsp. Chopped Thyme
  • 200mls Confit Oil
  • Zest 4 Oranges
  • Chopped Thyme and Parsley
  • 200g Sliced Parma Ham
  • Salt
  • Pepper
  • Olive Oil





This is a great way to utilize the tough part of the game bird, creating a beautiful starter dish.


  1. Season the pheasant legs with the orange zest, thyme, salt and honey then refrigerate for 12 hours to cure
  2. Take the legs from the cure and place into a vacuum pouch. Add the confit oil and vac-seal the pouch. Cook sous vide in a preheated water bath at 74 degrees for 8 ½ hours
  3. Bring the Muscat to a simmer in a pan then add the semi-dried figs. Set aside to steep for 2 hours
  4. In a sauté pan add a little oil and sauté the shallots, carrot, celery, garlic and the mushroom until tender
  5. Deglaze the pan with the Muscat from the soaked figs and set the mixture to the side in a bowl
  6. Line a terrine mould with the Parma ham
  7. Take the pheasant from the pouch and while still hot flake the meat from the bone discarding the bone and skin. Place the meat into the bowl with the vegetables
  8. Add the figs to the bowl along with the chopped herbs and roasted nuts
  9. Gently mix the ingredients together, moistening them with a little of the confit oil from the pouch if it is dry
  10. Season heavily to taste then press the mixture into the terrine mould. Wrap tightly with cling film and using a little weight, press the terrine to compact the mixture overnight
  11. To serve, take the chilled terrine from the mould. It should be firm to the touch
    Slice with a sharp knife and plate with a winter relish of your choosing

Chef’s Tip –

This recipe can be changed by smoking the legs before adding the confit, or adding other poached fruits to the recipe.

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