Lean mixed game off the bone (pheasant, rabbit, partridge and wild boar) 1kg (ask your butcher for what’s available) Sausage meat 500g Breadcrumbs 120g Smoked streaky bacon 300g Free range eggs 1 Chopped flat leaf fresh parsley 2 handfuls Chopped fresh thyme leaves a handful Crushed juniper berries 6-8 Garlic 3 cloves Brandy a dash Red wine a dash Sea salt and ground pepper a pinch of each to season

Preheat the oven to 160°c/gas 3. Take a large bowl and mix the sausage meat, breadcrumbs, egg, parsley, thyme, juniper berries and finely chopped garlic. Add the brandy and red wine to the bowl, season with salt and pepper then mix all the ingredients thoroughly by hand. Heat a dash of olive oil in a deep frying pan and cook the game mix until brown. Line a large loaf tin (10×5 inches) with the streaky bacon allowing it to overlap the sides Start to layer the terrine first with the sausage meat mix, then add a layer of cooked game. Repeat the above, pressing each layer down gently with the back of a spoon until the loaf tin is full. Fold over the over-hanging bacon and cover with tin foil. Place the loaf tin in a deep baking tray which is half filled with boiling water. Place in the oven and cook for 1½-2 hours. Remove from the oven and allow to cool before placing in the fridge. Serve with rustic bread or crackers and chutney.

Starters

Game terrine

This easy game terrine recipe from The Weighbridge Inn at Minchinhampton is perfect for a starter or light lunch

Added on October 25, 2011

‘I love the game season – the flavours are so complex and rich. This game terrine recipe is fabulous to start or for a light lunch,’ says David Udall, chef at The Weighbridge Inn

Serves 6-8

You will need

Lean mixed game off the bone (pheasant, rabbit, partridge and wild boar) 1kg (ask your butcher for what’s available)
Sausage meat 500g
Breadcrumbs 120g
Smoked streaky bacon 300g
Free range eggs 1
Chopped flat leaf fresh parsley 2 handfuls
Chopped fresh thyme leaves a handful
Crushed juniper berries 6-8
Garlic 3 cloves
Brandy a dash
Red wine a dash
Sea salt and ground pepper a pinch of each to season

Method

Preheat the oven to 160°c/gas 3.
Take a large bowl and mix the sausage meat, breadcrumbs, egg, parsley, thyme, juniper berries and finely chopped garlic.
Add the brandy and red wine to the bowl, season with salt and pepper then mix all the ingredients thoroughly by hand.
Heat a dash of olive oil in a deep frying pan and cook the game mix until brown.
Line a large loaf tin (10×5 inches) with the streaky bacon allowing it to overlap the sides
Start to layer the terrine first with the sausage meat mix, then add a layer of cooked game.
Repeat the above, pressing each layer down gently with the back of a spoon until the loaf tin is full.
Fold over the over-hanging bacon and cover with tin foil.
Place the loaf tin in a deep baking tray which is half filled with boiling water.
Place in the oven and cook for 1½-2 hours.
Remove from the oven and allow to cool before placing in the fridge.
Serve with rustic bread or crackers and chutney.

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You will need

Lean mixed game off the bone (pheasant, rabbit, partridge and wild boar) 1kg (ask your butcher for what’s available)
Sausage meat 500g
Breadcrumbs 120g
Smoked streaky bacon 300g
Free range eggs 1
Chopped flat leaf fresh parsley 2 handfuls
Chopped fresh thyme leaves a handful
Crushed juniper berries 6-8
Garlic 3 cloves
Brandy a dash
Red wine a dash
Sea salt and ground pepper a pinch of each to season

Method

Preheat the oven to 160°c/gas 3.
Take a large bowl and mix the sausage meat, breadcrumbs, egg, parsley, thyme, juniper berries and finely chopped garlic.
Add the brandy and red wine to the bowl, season with salt and pepper then mix all the ingredients thoroughly by hand.
Heat a dash of olive oil in a deep frying pan and cook the game mix until brown.
Line a large loaf tin (10×5 inches) with the streaky bacon allowing it to overlap the sides
Start to layer the terrine first with the sausage meat mix, then add a layer of cooked game.
Repeat the above, pressing each layer down gently with the back of a spoon until the loaf tin is full.
Fold over the over-hanging bacon and cover with tin foil.
Place the loaf tin in a deep baking tray which is half filled with boiling water.
Place in the oven and cook for 1½-2 hours.
Remove from the oven and allow to cool before placing in the fridge.
Serve with rustic bread or crackers and chutney.