‘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.
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
- 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.
The term ‘game’ applies to wild animals and birds that are hunted and eaten. It also includes birds and animals once caught in the wild that are now raised domestically, such as quail, rabbit and deer (the latter two can be farmed or wild; quails are no longer allowed to be shot in the wild, so are always farmed).
Wild game’s generally more flavoursome than farmed meat, and may be a little tougher, depending on the age of the animal. To counteract the toughness, it’s ‘hung’ after shooting to help tenderise the meat and encourage the development of ‘gamey’ flavours. The longer meat is hung, the more pronounced the flavour will become, but hanging periods usually range from two days (for rabbit) to up to 12 days (for venison).
In earlier times, birds would be hung by their heads until the body fell off, at which point they would be ready for cooking. This method is probably a little too strong for today’s palate but hanging for a short time is worthwhile: if game isn’t allowed to develop its unique flavour, you may as well buy and cook farmed meat.
Game falls into two categories. The first is feathered game or game birds, including grouse, pheasant, partridge, quail, snipe, wild duck, woodcock and wood pigeon. The second is furred game, including hare, rabbit, venison and ‘wild’ boar.
Minchinhampton, Gloucester, GL6 9AL.