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Game terrine (EASY RECIPE)
1 tbsp Olive oil
225g Mini duck
fillets
320g Pigeon breast fillets, cut into 1cm strips
160g Pheasant breast
fillets, cut into 1cm strips
3 Bay leaves
250g Rindless, dry-cure, streaky
bacon or pancetta
100g White bread, crusts cut off
2 tbsp Finely chopped sage
3
tbsp Finely chopped curly parsley
6 Juniper berries, crushed
3 Garlic cloves,
crushed
450g Sausage meat
250g Duck or chicken livers
1 Egg, beaten
2 tbsp Madeira
or marsala
Method
Heat the oil in a frying pan and cook the duck fillets
for 2–3 minutes over a high heat until browned. Set aside and brown the pigeon
and pheasant in batches. Season well and allow to cool.
Preheat the oven to 170°C, gas mark 3. Grease a 1.8
litre terrine or 900g loaf tin and lay the bay leaves along the bottom. Stretch
the bacon rashers with the back of a knife; Line the tin with them, leaving a
little overhang. Reserve 3–4 rashers.
For the forcemeat, put the bread, sage, parsley, juniper
berries and garlic in a food processor; whizz to make breadcrumbs. Add the
sausage meat and liver and blend again. Add the egg and Madeira, season well
and pulse briefly. Spread some of this in the terrine and press in a few strips
of game. Cover with more forcemeat and continue to layer, finishing with
forcemeat. Fold over the overhanging strips of bacon; patch with pieces of
reserved rashers. Cover with foil. Place in a roasting tin and half fill with
boiling water. Cook for 1½ hours till the juices run clear and a skewer
inserted into the centre is hot when removed.
Remove from the oven and pile 5 tin cans on top of the
foil; leave for 2 hours. Put in the fridge, still with the weights on, for 2
hours. Once cool, cut into slices.
