Building the terrine:
Port soaked raisins
And pheasant stock - made from the pheasant carcasses from new year's eve. As this has been so reduced it sets - so holds the terrine together when chilled while also adding a great flavour. These layers are repeated swapping the order so what goes in first is the opposite to he last layer which gives you the mosaic look. I always fit in a piece of foie gras in the middle of the terrine too. A also added a couple of ladels of the pheasant/ Cointreau sauce to add a depth of flavour -it trickles through the ingredients, also helping bind them together.
Plum purée made an ideal accompaniment - if you make them like my vanilla poached plums, but without the thickening and cook them more so they purée. When cold this can be chopped finer with a large cooks knife.