
	After the Harvest
	Preparation So you have shot a heap of ducks - what next? How to breast a Pukeko? Wild Gamebird Festival 2007 Recipes Pomegranate Glazed Quail with Black Rice Pilaf & Coconut Turkey Stuffed Quails Confit of game bird leg with braised red cabbage, duck liver pate, candied apples, cider and mustard oil. Braised Wild Duck with Honey and Brandied Raisins Duck Lollipops Pheasant Broth Wild Duck Curry Gamebird Terrine

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After the Harvest > Wild Gamebird Festival 2007 recipes

Gamebird Terrine

Can use hare, swan, goose, pukeko, duck or any combination.

1 cup liver

1 cup hare

1 cup 50:50 duck:bacon

Mince to a coarse texture

3 eggs (1 cup of meat:1 egg)

½ cup sautéed onions

Chopped parsley

Salt (not too much as bacon might be salty)

White pepper

Oil (olive or use your favourite) a loaf tin

Line with bacon strips

May substitute with grape leaves blanched and brined (1tsp salt:1 cup of water)

Cover with tin foil

Cook in a roasting dish half filled with water

90 minutes at 180 degrees

Cool and turn upside down to serve

Recipe supplied by Mortons Winery Restaurant, Katikati