Pheasant pate with mustard and beetroot salad

Ingredients for Pheasant pate with mustard and beetroot salad

Instructions for Pheasant pate with mustard and beetroot salad

To prepare the Pheasant pate with mustard and beetroot salad recipe, please follow these instructions:

The pheasant: Pheasant skinned and boned. Skins and bones are boiled with water and possibly. root vegetables for a powerful broth, which can be used in pateen instead of the 2 dl. Light Foundation, which is mentioned under the forcemeat.

Marinade: Stir together the ingredients for the marinade, and slice the pheasant meat in long pieces, which fit reasonably into pate form. Place them in the marinade, and let them soak in 4-6 hours.

Forcemeat: Forcemeat is stirred well until it is steady. Season it well with salt and pepper, otherwise it will not to taste of something when it's finished baked.

Pate mold fores with thin blubber slices all the way around. So be father and fasankød layered. Beginning and be connected with dad's.

Behind the pateen by 170 degrees C in small 40-50 minutes. Pateen pulls at room temperature until it is cold, and lunes by serving.

Red beet salad: put Them over in plenty of cold water with added salt. Bring them to a boil, and let them cook for about ½ hour. The water is poured off and replaced by cold water. When them is almost cold, cut out the appropriate pieces, much like big so you have to chew them.

Whisk the olive oil, red wine vinegar and mustard together in a small bowl. Add them and season. With salt and pepper. By serving, invert the herbs in, and it all be next to pateen.