PHEASANT TERRINE (LB)

The port wine really comes through in the finish, and the coarse texture makes it feel proper and rustic rather than overly smooth. I sliced it thin for a board last weekend and it held up beautifully with crackers and cheese.

The figs and pistachios give this terrine a lovely sweetness and crunch that balances the rich pheasant perfectly. Served it on a charcuterie board with some crusty bread and it was the first thing to disappear.

I was pleasantly surprised by how well the port wine comes through without overpowering the other flavors, and the coarse texture makes it feel much more rustic than a standard pâté. Perfect for a charcuterie board with some cornichons and crusty bread.