Pre-heat the oven 180C/350F/gas 4. Remove any fat or sinews from the pigeon meat, place it into a bowl with the brandy and marinate for 3 hours. Add to this the pork and 3tbsp of chopped onion, orange rind, seasoning and the beaten eggs, blending the mixture thoroughly. Being very careful not to break the black pudding pieces, slowly blend the pieces of black pudding into the mixture. Line a 1.4l ovenproof terrine dish with slices of streaky bacon. Put in the pigeon mixture, cover with the rest of the bacon, then with greased cooking foil. Stand the terrine in a pan of baking tin of hot water which covers the sides of the terrine half way. Bake in the centre of the oven for 90 minutes. Remove the foil and allow to cool naturally then chill for at least 4 hours, before serving. Fry the remaining onions gently for 2 minutes in the butter, add the marmalade, cook for 3 minutes, pour the onion marmalade onto individual plates and serve with a generous slice of the terrine, garnish with slices of orange and fresh bread. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (2966g)|
|Recipe Makes: 1|
|Calories from Fat: 5323 (77%)|
|Amt Per Serving||% DV|
|Total Fat 591.4g||789 %|
|Saturated Fat 214.7g||1074 %|
|Monounsaturated Fat 262g|
|Polyunsanturated Fat 64g|
|Cholesterol 4225.2mg||1300 %|
|Sodium 9229.2mg||318 %|
|Potassium 3166.7mg||83 %|
|Total Carbohydrate 147g||43 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 137.8g|
|Protein 230.9g||330 %|
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Calories per serving: 6949
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