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Ingredients
- 450 gm Pigeon meat, boneless, roughly minced
- 100 ml Brandy
- 225 gm Pork, chopped
- 3 lrg Onions, minced
- 1 x Orange, rind of
- Â Â Salt
- Â Â Black pepper, freshly milled
- 3 x Large eggs beaten
- 450 gm Black pudding, diced
- 450 gm Streaky bacon, rindless
- 25 gm Butter
- 4 Tbsp. Orange marmalade
Directions
- Pre-heat the oven 180C/350F/gas 4. Remove any fat or possibly sinews from the pigeon meat, place it into a bowl with the brandy and marinate for 3 hrs.
- Add in to this the pork and 3tbsp of minced onion, orange rind, seasoning and the beaten Large eggs, blending the mix thoroughly. Being very careful not to break the black pudding pcs, slowly blend the pcs of black pudding into the mix. Line a 1.4l ovenproof terrine dish with slices of streaky bacon.
- Put in the pigeon mix, cover with the rest of the bacon, then with greased cooking foil. Stand the terrine in a pan of baking tin of warm water that covers the sides of the terrine half way.
- Bake in the centre of the oven for 90 min. Remove the foil and allow to cold naturally then refrigeratefor at least 4 hrs, before serving.
- Fry the remaining onions gently for 2 min in the butter, add in the marmalade, cook for 3 min, pour the onion marmalade onto individual plates and serve with a generous slice of the terrine, garnish with slices of orange and fresh bread.
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