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Cured Liver and Heart Terrine

Anonymous Fri Oct 07 11:22:31 2005

4 oz. brined pheasant livers

4 oz. brined pheasant hearts

pheasant broth, boiling, as needed

3 oz. green split peas, cooked

3 oz. yellow split peas, cooked

1 tsp. parsley, chopped

1/2 tsp. tarragon

1/2 tsp. cilantro

1/2 tsp. Chinese five-spice blend

4 oz. pheasant broth with gelatin

Rinse brined hearts and livers. Poach in boiling broth. Remove from broth; let cool. Place in stainless steel bowl; add remaining ingredients. Combine. Place in terrine; refrigerate overnight. Slice into 8 portions.

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