Pheasant Pork Belly Foie Gras Terrine

Ingredients

• 1 whole pheasant, boneless, skinless, meat cut into strips. (you can have your butcher do this for you)
• 14 ounces pork belly, cubed
• 6 ounces fresh foie gras, denerved and deveined, cut in chunks
• 5 ounces chicken livers
• 1 tablespoon finely chopped garlic
• 2 tablespoons dry white wine
• 1 tablespoon cognac
• 1 sprig of thyme, leaves chopped
• 1 tablespoon plus 1 teaspoon pink salt
• 1 teaspoon freshly ground white pepper
• ¼ teaspoon four-spice (ground black pepper, ground cinnamon, ground
• Nutmeg and ground cloves in equal parts)
• 3 ounces country bacon, cut into chunks
• 3 ounces smoked bacon, cut into chunks

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