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4 oz. pheasant leg meat
4 oz. pheasant farce
2 celery ribs, peeled
pheasant stock, boiling, as needed
Combine leg meat and farce. Pipe inside peeled celery rib; top with second rib. Wrap in plastic wrap. Poach in stock for 15 to 20 minutes. Remove; let cool. Refrigerate overnight. Slice into 8 portions.
4 oz. pheasant farce
2 celery ribs, peeled
pheasant stock, boiling, as needed
Combine leg meat and farce. Pipe inside peeled celery rib; top with second rib. Wrap in plastic wrap. Poach in stock for 15 to 20 minutes. Remove; let cool. Refrigerate overnight. Slice into 8 portions.
