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Pheasant rillette

  • Author: Mia Irene Kristensen
  • Total Time: 3 hours 15 minutes
  • Yield: 10 1x


Pheasant rillette is a rich, tasty appetiser or lunch. Real make-ahead party food for christmas – serve it on toasted sourdough bread or ryebread!


  • 1 pheasant (get your butcher to rinse it for you and remove head and feets)
  • 500g duck OR goose fat
  • 1 red onion, peeled and sliced
  • 3 cloves of garlic, sliced
  • 10 dried juniper berries
  • 2 tbsp dried thyme
  • 1 tbsp. yellow mustard seeds
  • 2 bay leaves (optional)
  • freshly ground black pepper
  • 200ml apple juice OR christmas beer
  • 3 tbsp. apple balsamic vinegar
  • 1 tbsp. salt


  1. Pad the pheasant with paper towel to remove excess liquid.
  2. Heat 2 tablespoons of the duck fat in a caserolle (just big enough to fit the pheasant).
  3. Brown the pheasant over high heat for 4 minutes on each side untill golden all over. Add the onions, garlic and spices, fry for further 5 minutes.
  4. Pour over the apple juice and vinegar. Turn the heat down to low and let it simmer for 2½-3 hours (flip it over, every now and then if the fat doesn’t cover the whole pheasant).
  5. Pick the meat of the bones (get rid of all bones and tendons) and stir it with a little of the cooking fat and what is left of the onions and spices in the bottom of the casserolle.
  6. Add salt, pepper and vinegar to taste and fill it into a sealed jar. Pour over a little extra cooking fat to cover the surface.
  7. Let it solidify in the fridge for a few hours before serving.


TIP: This rillette will keep for around 5 days in the fridge.
TIP: Same recipe can be used for pork cheeks. Then you will need around 500g of pork cheeks and let them braise for 3-4 hours.
TIP: Save the leftover goose fat in the freezer for next time making rillette, confit or for roasting potatoes.

  • Prep Time: 15 mins
  • Cook Time: 3 hours
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