Pheasant And Pickled Walnut Terrine
| 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)
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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