Recipe - Pheasant And Pickled Walnut Terrine

1 Pheasant
One half Bottle red vermouth
1 pound Streaky bacon rashers
Salt
Black pepper; freshly ground
1 Jar pickled walnuts

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 MCRecipe Digest V1 #797 by Sue suechef@sover.net on Sep 22,
1997