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CATEGORY CUISINE TAG YIELD
Grains Import 6 Servings

INGREDIENTS

1 Pheasant
1/2 Bottle red vermouth
1 lb Streaky bacon rashers
Salt
Black pepper, freshly ground
1 Jar pickled walnuts

INSTRUCTIONS

Remove the meat from the pheasant. Chop into small pieces and  marinate
in the red vermouth overnight.  Line a terrine mold with bacon. Drain
the pheasant meat and arrange  half in the mold. Season with salt and
pepper. Put a layer of walnuts  on top and fill the rest of the mold
with the pheasant. Season. Cover  with bacon.  Set the mold in a bain
marie and cook in a preheated oven at 350  degrees for 45 minutes. When
cooked, ease the terrine away from sides  of the mold and leave to cool
in the mold. Turn out for serving.  Formatted by suechef@sover.net
Recipe by: Two Fat Ladies #FL1A04  Posted to MC-Recipe Digest V1 #797
by Sue <suechef@sover.net> on Sep  22, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 41
Calories From Fat: 9
Total Fat: <1g
Cholesterol: 17.6mg
Sodium: 58.5mg
Potassium: 75.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 7.4g


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