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