Pheasant And Pickled Walnut Terrine
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
51
Spice
37
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Remove the meat from the pheasant
2
Chop into small pieces and marinate in the red vermouth overnight
3
Preheat the oven to 350 degrees F
4
Line a terrine mold with bacon
5
Drain the pheasant meat and arrange half in the mold
6
Season with salt and pepper
7
Put a layer of walnuts on top and fill the rest of the mold with the pheasant
8
Season
9
Cover with bacon
10
Set the mold in a bain marie and cook in the preheated oven 45 minutes
11
When cooked, ease the terrine away from sides of the mold and leave to cool in the mold
12
Turn out for serving