History :

Founded in October 1987 further to a Terrine (coarse pâté) competition organised by the Sully sur Loire Festival Committee, the Confrérie de la Faisanderie now numbers around forty members, known as Commanders.

Oath :

"I swear, come what may, to honour the pheasant and its terrine at all times and in all circumstances.I will say that this dish is a beneficial remedy".

Purpose :

Participating in the tourist and gastronomic promotion of Sully sur Loire, by way of a Sologne speciality, i.e. the pheasant terrine pâté.

Events :

National Terrine Competition (pheasant, hare, wild boar): 2nd Thursday in October.Annual Chapter Meeting: 1st weekend in November. Hunting and picnic in Orléans forest on Saturday. Celebration of St. Hubert's feast day (patron saint of hunters) on Sunday during the religious service.

Recipe for pheasant terrine :

Proportions:
- One large pheasant
- 750 g of fresh lean bacon
- 10 cl of Cognac
- 1 egg
- Salt, pepper, thyme, laurel,

Step by step instructions:
- Remove all the bones from the pheasant.
- Put the fillets to one side for macerating in Cognac.
- Prepare a stuffing with the remaining meat and the fresh bacon.
- Season this stuffing and add a drop of Cognac: Mix in the egg to bind it .
- Carpet the base of the terrine dish with three laurel leaves and a sprig of thyme.
- Fill the terrine dish with the stuffing, by placing the fillets in the middle of the stuffing
.- Cook in the oven in a bain-marie for 1H45 to 2H.

Grand Master: Patrick BRISSARD

Adresse:


Patrick BRISSARD
Tel: +33 (0)2.38.36.51.38
Fax: +33 (0)2.38.36.58.99