Wild Pheasant and Chukar Terrine

So this is what my portion of the meat went to.  Pheasant and chukar marinated with gin, bay and preserved meyer lemon peel.  Made into a terrine with mustard seed, celery leaves and onion.  Served up at the restaurant with cornichons and a dijon mustard.  Can't tell if was legal to serve it at the restaurant but the people they likey.