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Ingredients
Marinade
- 500 g mixed game cut in pieces (3 cm) (e.g. pheasant, partridge, duck)
- 500 g chicken pheasant, partridge or pigeon breasts (or mixture)
- 120 g dried sour cherries
- 200 g port
- 2 sprigs fresh thyme leaves only
- 4 juniper berries crushed
Hot Water Shortcrust Pastry
- 140 g lard diced, plus extra for greasing
- 90 g water
- 80 g milk
- 1 tsp fine sea salt
- 500 g plain flour
Filling
- 250 g pork belly, boneless, skinless cut in pieces (2 cm)
-
250
g smoked bacon rind removed, cut in pieces
or 250 g pancetta rind removed, cut in pieces - ½ tsp ground mace
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 1 egg beaten, for glazing
Jelly Filling
- 250 g beef stock
- 3 gelatine leaves (or sufficient to set 250 g liquid), soaked in cold water for 5 minutes
- Nutrition
- per 1 portion
- Calories
- 635 kcal / 2656 kJ
- Protein
- 44.3 g
- Fat
- 31.6 g
- Carbohydrates
- 39.8 g
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