Goose neck terrine

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Funkhaus Farm, Jan 19, 2017.

  1. Funkhaus Farm

    Funkhaus Farm Out Of The Brooder

    May 2, 2016
    Take the heart, gizzard, liver and some lean trimmings from the carcass in the Cuisinart with some salt, garlic, allspice, cold butter and a shot of dry vermouth. Pulse until minced but not overly smooth to make a forcemeat. Stuff it in the skin of the neck. Roast in a hot oven until fully cooked. Refrigerate overnight. Slice and serve at room temperature as an hors d'ouvre.

  2. FoodFreedomNow

    FoodFreedomNow Chillin' With My Peeps

    Sounds and looks great! [​IMG]

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