4 oz. brined pheasant livers
4 oz. brined pheasant hearts
pheasant broth, boiling, as needed
3 oz. green split peas, cooked
3 oz. yellow split peas, cooked
1 tsp. parsley, chopped
1/2 tsp. tarragon
1/2 tsp. cilantro
1/2 tsp. Chinese five-spice blend
4 oz. pheasant broth with gelatin

Rinse brined hearts and livers. Poach in boiling broth. Remove from broth; let cool. Place in stainless steel bowl; add remaining ingredients. Combine. Place in terrine; refrigerate overnight. Slice into 8 portions.