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Add a photoServings: 6
Ingredients
- 1 x Pheasant
- 1/2 bot red vermouth
- 1 lb Streaky bacon rashers
- Â Â Salt
- Â Â Black pepper, freshly grnd
- 1 jar pickled walnuts
Directions
- Remove the meat from the pheasant. Chop into small pcs 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 min. When cooked, ease the terrine away from sides of the mold and leave to cold in the mold. Turn out for serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 6 servings | |
| Calories 209 | |
| Calories from Fat 97 | 46% |
| Total Fat 10.75g | 13% |
| Saturated Fat 3.11g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 46mg | 2% |
| Potassium 279mg | 8% |
| Total Carbs 0.02g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 26.05g | 42% |
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