Minced Roast with Fillet of Pheasant

For the minced roast with pheasant fillet, preheat the oven to 170 degrees. Cut the pheasant fillet into small cubes of 0.5 cm. Then mix with the beef mince in a bowl.

Peel and dice the onions. Add the diced onions, eggs, ketjap, ketchup, and sambal to the minced meat. Crumble the rusk and add it as well. Mix everything together well and season well with salt and pepper.

Line a loaf pan with baking paper and pour in the mince. Press down well. Then place the loaf pan in a preheated oven at 170 degrees for about 30 minutes.

In the meantime, line a baking tray with baking paper. Remove the loaf pan from the oven, drain the liquid and turn the minced roast out onto the baking paper on the baking sheet.

Cover the minced roast with breakfast bacon and place it again in the preheated oven at 170 degrees for about 20 minutes.

Then arrange the minced roast with pheasant fillet on preheated plates.

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