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Receta Pheasant And Pickled Walnut Terrine
by Global Cookbook

Pheasant And Pickled Walnut Terrine
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Ingredientes

  • 1 x Pheasant
  • 1/2 bot red vermouth
  • 1 lb Streaky bacon rashers
  •     Salt
  •     Black pepper, freshly grnd
  • 1 jar pickled walnuts

Direcciones

  1. Remove the meat from the pheasant. Chop into small pcs and marinate in the red vermouth overnight.
  2. 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.
  3. 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.