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