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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 Pheasant
1/2 bottle red vermouth
1 lb. streaky bacon rashers
Salt
Black pepper, freshly ground
1 jar pickled walnuts
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Directions:
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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 and cover with bacon. Set the mold in a bain marie and cook in a preheated oven at 350°F 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.
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