Find recipes from the World's Cookbook - Wocobook
print favorite

Dueterrine-Pigeon terrine

Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Dueterrine-Pigeon terrine

Giblets from pigeons
1twigFresh thyme or ½ teaspoon. dried
125gBacon, sliced
2stemsFresh Marjoram or 1 teaspoon. dried
2tbspPort wine
3Young pigeons
500gCook pork without rind

Instructions for Dueterrine-Pigeon terrine

To prepare the Dueterrine-Pigeon terrine recipe, please follow these instructions:

Do pigeons able and udben them drumsticks and wings should not be used. Part brystfiletterne once or twice.

Blend or chop the rest of the meat in a meat grinder along with hearts, gizzard, liver and for.

Crush the juniper berries finely and chop clean herbs. Stir both into forcemeat. Add the cognac and port wine. Tires forcemeat for and let it stand and draw a cool place for a few hours.

Line a baking form with thin bacon slices. Save some to put at the top.

Advantage 1/3 of kødfarsen in the form, put some duekød on whole pieces. Com 1/3 of forcemeat of the whole pieces, and advantage the rest of the duestykkerne upstairs. Put the remaining bacon strips and place on top of Dad's.

Set the tureen in a 175 degree C hot oven and bake it for about 1 ½ hours. Let the tureen become completely cold before it is served. Behind the evt. the day before.

View description of udbeninge here click here