Using ingredient belly of pork
Glazed Venison Pate
- 2 garlic (cloves)
- 1 venison
- 1 orange
- 1 lemon
- 130 gr chicken livers
- 130 gr belly of pork
- 120 ml wine (red)
- 16 ml wine vinegar (red)
- 16 ml olive oil
- 6 gr gelatine powder
Kerry Casserole
- 1 salt and pepper
- 3/4 smoked bacon
- 3/4 stock
- 575 gr potatoes
- 230 gr onions
- 190 gr belly of pork
- 55 gr butter
- 40 gr mushrooms
- 1 gr rosemary
Kerry Casserole
- 3/4 smoked bacon
- 575 gr potatoes
- 230 gr onions
- 190 gr belly of pork
- 180 ml stock
- 55 gr butter
- 40 gr mushrooms
- 1 gr rosemary
Highland Sausage Roll
- 10 venison
- 2 pitted prunes
- 1 onion
- 180 gr ready-made puff pastry
- 95 gr belly of pork
- 18 gr port
- 1/2 slices on either side of the mea damp the end of pastry
- some good grinding of pepper
- some allspice