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Pheasant and Pickled Walnut Terrine

1 pheasant
1/2 bottle red vermouth
1 pound streaky bacon rashers
Salt
Black pepper, freshly ground
1 jar of pickled walnuts

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. 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.

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