Pheasant and Pickled Walnut Terrine

• 1 Pheasant
• 1/2 bottle red vermouth
• 1 lb. streaky bacon rashers
• Salt
• Black pepper, freshly ground
• 1 jar pickled walnuts

1. Remove the meat from the pheasant.
2. Chop into small pieces and marinate in the red vermouth overnight.
3. Line a terrine mold with bacon.
4. Drain the pheasant meat and arrange half in the mold.
5. Season with salt and pepper.
6. Put a layer of walnuts on top and fill the rest of the mold with the pheasant.
7. Season and cover with bacon.
8. Set the mold in a bain marie and cook in a preheated oven at 350F for 45 minutes.
9. When cooked, ease the terrine away from sides of the mold and leave to cool in the mold.
10. Turn out for serving.

red vermouth, bacon rashers, salt, black pepper, walnuts

Taken from www.foodgeeks.com/recipes/16759 (may not work)