Game Terrine - British Main Course

Ingredients

  • 0.25 kg Pheasant breast (selection of lean game meat)
  • 0.25 kg Pigeon breast (selection of lean game meat)
  • 0.25 kg Duck breast (selection of lean game meat)
  • 0.25 kg Rabbit saddle and hindquarters (selection of lean game meat)
  • 0.25 kg Hare saddle and hindquarters (selection of lean game meat)
  • 0.25 kg Venison strips (selection of lean game meat)
  • 500 g Sausage meat
  • 0.1 kg Game livers (finely chopped)
  • 1 piece Eggs
  • 3 tbsp Parsley (finely chopped)
  • 0.5 tbsp Thyme (leaves removed and chopped)
  • 6 piece Juniper berries (crushed)
  • 2 clove Garlic (finely chopped)
  • 1 splash Brandy
  • 1 splash red wine
  • 1 to_taste Salt
  • 1 to_taste Black pepper
  • 300 g streaky bacon (flattened)

Instructions

  1. Combine sausage meat and chopped game livers in a large mixing bowl.

  2. Add breadcrumbs, egg, parsley, thyme, juniper berries, and garlic to the bowl.

  3. Add brandy and red wine, season with salt and pepper, and mix well.

  4. Line a 900g loaf tin with flattened streaky bacon, leaving some overlap.

  5. Fill the tin with the game mixture, pressing down firmly.

  6. Fold the overhanging bacon over the top of the terrine.

  7. Cover the terrine with foil and place in a bain-marie.

  8. Bake in a preheated oven at 160°C for 2 hours, or until the internal temperature reaches 70°C.

  9. Remove from the oven, let cool slightly, then weigh down with weights.

  10. Refrigerate for at least 12 hours before serving.

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