Title: Pheasant and Pickled Walnut Terrine
Categories: Import
Yield: 6 Servings

1		Pheasant
1/2		Bottle red vermouth
1	lb	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

Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already have established a connection with on Sep 18, 1997

Recipe by: Two Fat Ladies #FL1A04

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