Game Terrine

Game Terrine

Kindly Supplied by Toni Mutton

Ingredients

• selection of lean game meat, about 1kg/2¼lb in all, which could include: pheasant, pigeon, duck or other wild fowl, rabbit, hare, venison (from the leg or fillet)
• oil or fat, for frying

For the forcemeat

• 500g/1lb2oz sausage meat (half sausage, half minced game)
• livers from all the game, finely chopped
• 2 handfuls fresh white breadcrumbs (may need a little more)
• 1 egg
• 3 tbsp parsley, finely chopped
• few sprigs of thyme, leaves removed and chopped (I have used dried thyme)
• 5-6 juniper berries, crushed in pestle and mortar
• 2 cloves garlic, finely chopped
• splash of brandy
• splash of red wine
• salt and pepper

To line the dish

• 300g/10½oz streaky bacon, flattened with the back of a knife

Preparation method

1. In a large mixing bowl combine the sausage meat and the chopped livers from the game.
2. Next add the breadcrumbs, egg, parsley, thyme, juniper berries and garlic. Then the wine and brandy, season with the salt and pepper and mix everything together thoroughly, preferably with your hands.
3. Cut the game meat into roughly same-size strips, about 2 fingers thick.
4. In a heavy-based frying pan heat the fat or oil and fry the game pieces for 2 minutes until nicely browned.
5. Line a loaf tin or ceramic terrine dish with the stretched rashers of streaky bacon. Add a layer of forcemeat followed by a layer of game meat, then a layer of forcemeat followed by another layer of game meat. However many layers you make (I usually go for three) be sure to finish with a layer of the forcemeat.
6. Fold the exposed strips of bacon over the top of the terrine and cover well with kitchen foil. If your terrine dish has a lid on it so much the better.
7. Place the terrine dish in a roasting tin half-filled with hot water. Cook in the oven at 160C/325F/Gas 3 for approximately 1½-2 hours. Test with a skewer to see if it is cooked, if the skewer does not come out of the terrine piping hot then it is not ready.
8. For the best possible texture and easy slicing, your terrine should be pressed as it cools. I usually use a brick. Leave the terrine until completely cold for several hours or overnight.
9. To serve the terrine, slice it thickly with a very sharp knife, put on a plate with a small salad of lightly dressed green leaves and a blob of good fruit chutney. Serve with hot toast.

Please do try this, its a lovely recipe! and a must before the end of the game season.