HW682 Posted December 23, 2009 Report Share Posted December 23, 2009 (edited) Found this recipe posted yesterday on Times online. Recipe is copied below. Follow the link to watch a video....... recipe link HW682 Game terrine Ingredients Bayonne ham to line terrine 2 pheasant breasts 2 pigeon breasts 700g game mince 250g pork fat (mince) 2 whole eggs 80g pistachio nuts 80g chopped dried apricots 5g thyme leaves 10g salt 6g pepper Method Pre-heat the oven to 120C degrees. In a large bowl mix the game mince and pork fat together well. Then add the eggs, pistachio nuts, chopped apricots, thyme, salt and pepper and mix well. Leave to stand. Season the pheasant and pigeon breasts and cook until sealed and coloured on both sides in a hot frying pan. Remove from the frying pan and place in the fridge to stop the cooking process. Line the terrine dish with clingfilm, then line the dish with Bayonne ham making sure to overlap the ham. Line the bottom of the terrine with some of the mince, then place 1 pigeon and 1 pheasant breast on the mince then cover with the mince, repeat the process to fill the terrine, fold the Bayonne ham over the mix to seal the terrine then cover with tinfoil. Place the terrine into a Bain Marie and cook for 2 hours. Remove, leave to cool in the Bain Marie, then put into the fridge for 2 to 3 hours until cold. Slice and serve with a seasonal chutney. Edited December 23, 2009 by HW682 Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted January 2, 2010 Report Share Posted January 2, 2010 Looks good. Pink Salt - available in all good Essex supermarkets... LS Quote Link to comment Share on other sites More sharing options...
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