Deborah served posh pheasant terrine recipe for her main in Come Dine With Me Devon
1. Remove all the meat from the pheasant, put in a bowl with the brandy, sherry, chopped onion and carrot, thyme and parsley. Cover and leave to marinate in the fridge for at least two hours. Drain the meat and strain the marinade, keeping the liquid.
2. Reserve any good slices of pheasant breast, and place the rest of the meat in a food processor with the pork and garlic. Blend for a few seconds until roughly chopped. Add the marinade liquid, egg, cream, nutmeg and salt and pepper. Blend together until as smooth as possible. Preheat the oven to 190°C/375°F.
3. Line a terrine dish with the bacon, leaving the excess overhanging the sides of the tin. Spread half blended mixture over the bottom. Place slices of the pheasant on top, then add a layer of pickled walnuts. Finish with another layer of pheasant breast, followed by the rest of the blended mixture. Cover the top with the overhanging bacon and wrap the terrine in foil.
4. Place the terrine in a small roasting tin and half fill with water. Place carefully in the oven and cook for 1¼ - 1½ hours.
5. Remove from the oven and take out of the roasting tin using oven gloves. Put a weight onto the terrine to press it down – a can or two of beans should do the trick. Leave to cool then leave to chill overnight in the fridge.
6. Remove from the fridge an hour before serving. When ready to serve, turn out of the terrine, cut into 2cm slices and serve with melba toast.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
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