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Terrine Of Pigeon And Black Pudding With A Rich Onion Mar

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Food networ, Food4	1	Servings

INGREDIENTS

450	g	Pigeon meat, boneless
		roughly
		chopped
100		Brandy
225	g	Pork, minced
3		Onions, chopped
1		Orange, rind of
		Salt
		Black pepper, freshly milled
3		Eggs beaten
450	g	Black pudding, diced
450	g	Streaky bacon, rindless
25	g	Butter
4	T	Orange marmalade

INSTRUCTIONS

Pre-heat the oven 180C/350F/gas 4. Remove any fat or sinews from the
pigeon meat, place it into a bowl with the brandy and marinate for 3
hours.  Add to this the pork and 3tbsp of chopped onion, orange rind,
seasoning and the beaten eggs, blending the mixture thoroughly. Being
very careful not to break the black pudding pieces, slowly blend the
pieces of black pudding into the mixture. Line a 1.4l ovenproof
terrine dish with slices of streaky bacon.  Put in the pigeon mixture,
cover with the rest of the bacon, then with  greased cooking foil.
Stand the terrine in a pan of baking tin of hot  water which covers the
sides of the terrine half way.  Bake in the centre of the oven for 90
minutes. Remove the foil and  allow to cool naturally then chill for at
least 4 hours, before  serving.  Fry the remaining onions gently for 2
minutes in the butter, add the  marmalade, cook for 3 minutes, pour the
onion marmalade onto  individual plates and serve with a generous slice
of the terrine,  garnish with slices of orange and fresh bread.
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2425 Calories From Fat: 1318 Total Fat: 146.7g Cholesterol: 1165.3mg Sodium: 3015.5mg Potassium: 3351.6mg Carbohydrates: 118.5g Fiber: 16.5g Sugar: 76g Protein: 160g