| 2 1/2 l water |
|
Make stock |
Cook in boiling stock, 20 minutes per 450g. Cool in stock. Refrigerate unwrapped overnight. |
| 1 carrot |
chopped |
| 1 onion |
chopped |
| black peppercorns |
|
| No.11 pheasant |
Remove bones by cutting through spine |
bones |
| bird |
|
Lay flat |
Sew flesh together with needle and thread. Roll up in cheesecloth, or in parchment and foil. Tie up with string |
| 3 rashers bacon |
|
Place over, trim to cover flesh |
| 375g pork mince |
|
combine |
|
Spread half the meat down the middle, place prunes on top, cover with remaining meat |
| 125g ham |
mince |
| 2 tablespoons pinenuts |
toast |
| 1 onion |
chop |
Sauté 2 minutes |
| 1 clove garlic |
crush |
| 30g butter |
|
| 1/2 cup parsley |
chopped |
| 1 egg |
beat lightly |
| 8 prunes |
pitted |
Soak several hours, drain |
| 1/3 cup port |
|
|