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Suggest a better descriptionRemove 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. Cover with bacon. Set the mold in a bain marie and cook in a preheated oven at 350 degrees 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. Formatted by suechef@sover.net Recipe by: Two Fat Ladies #FL1A04 Posted to MC-Recipe Digest V1 #797 by Sue
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 242 | ||
Calories from Fat: 111 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 94.7mg | 29 % | |
Sodium 53.4mg | 2 % | |
Potassium 324.8mg | 9 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 30.3g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 242
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