davie mac Posted December 15, 2008 Report Share Posted December 15, 2008 im not much of a cook and i was thinking of makeing a terrine for chrismas i have 6 pigeon 2 duck and 2 pheasant breasts any simple recipes thanks Quote Link to comment Share on other sites More sharing options...
sbald Posted December 15, 2008 Report Share Posted December 15, 2008 I made this one last christmas and it was very well received HFW Quote Link to comment Share on other sites More sharing options...
henry d Posted December 15, 2008 Report Share Posted December 15, 2008 Strangely enough I have just taken a terrine out of the oven, pics etc. later. Quote Link to comment Share on other sites More sharing options...
sandgrounder Posted December 16, 2008 Report Share Posted December 16, 2008 (edited) line a loaf tin with streaky bacon making sure the bacon extends over the sides of the tin by about 3 inches each side (stretch the bacon first if its on the short side) Make sure you lay strips of bacon over each end too make a sausage meat mix with, you guessed it, sausage meat. I add the livers of the birds I'm using finely chopped and some sweated onion again finely chopped. Coriander is nice too and some garlic. place a thin layer of sausage meat on the bottom of the tin (tip..wet your hands first before handling the sausage meat as it sticks like sausage meat!) place a layer of the first meat, eg. partridge breast, thats first been pan fried to seal and then sliced into approx 1cm thick slices. make sure the meat fully covers the sausage layer below ( for yours i would go, duck, pheasant then pigeon to contrast the colours) add another layer of sausage meat I now add a layer of dried apricots but you can give this a miss if your not fussed on apricots or use a farmhouse pickle in its place. add another layer of bird breast, say pigeon or duck, something dark to contrast the partridge layer, again approx 1cm thick now another layer of sausage meat add another layer of bird breast, perhaps pheasant now another layer of sausage meat the 'loaf' should now protrude the top of the tin by about 2cm fold the streaky bacon over the top of the 'loaf' and if necessary place more streaky bacon over the top. make the whole thing quite tightly enclosed seal with tin foil over the top of the loaf place the tin in an inch of water in a baking tin and cover that with foil too cook in the oven, gas mark 4 for 4hrs now the important bit remove the terrine and, while still in the baking tray, place something flat and heavy on the top of the terrine. I use a floor tile and a couple of bricks! allow to cool completely before removing the weight tip out of the loaf tin slice enjoy Edited December 16, 2008 by sandgrounder Quote Link to comment Share on other sites More sharing options...
davie mac Posted December 17, 2008 Author Report Share Posted December 17, 2008 thanks for the replies lads Quote Link to comment Share on other sites More sharing options...
henry d Posted December 19, 2008 Report Share Posted December 19, 2008 Pics for you HERE Quote Link to comment Share on other sites More sharing options...
PaulABF Posted December 19, 2008 Report Share Posted December 19, 2008 I made this one last christmas and it was very well received HFW Seconded for the Hugh terrine. I did one a few months ago using pigeon and rabbit. Turned out the dog's ********. Beautiful. Quote Link to comment Share on other sites More sharing options...
new to the flock Posted December 19, 2008 Report Share Posted December 19, 2008 After reading this I decided I had better make one. So a couple of questions. Instead of straight sausage meat I have some lovely ground carriboo as a substitute whats are thoughts on this? and How does pheasant breast, rabbit, venison sound as the cut meats? All done with home raised bacon of course NTTF Quote Link to comment Share on other sites More sharing options...
henry d Posted December 21, 2008 Report Share Posted December 21, 2008 After reading this I decided I had better make one. So a couple of questions. Instead of straight sausage meat I have some lovely ground carriboo as a substitute whats are thoughts on this? Sounds good as long as it has plenty fat in it. and How does pheasant breast, rabbit, venison sound as the cut meats? Sounds good to me !! All done with home raised bacon of course NTTF Quote Link to comment Share on other sites More sharing options...
Whitebridges Posted December 24, 2008 Report Share Posted December 24, 2008 (edited) I thought i'd give this a crack as it looks utterly delicious. Quite pleased with the results, with a very nice flavour.I made something similar last year but it was a bit crumbly, so I decided to really crush things down when it was cooling. I used 4 pheasant breasts, 2 partridge breasts, 2 mallard breasts and 6 pigeon breasts. Thanks for the recipe. Edited December 24, 2008 by Whitebridges Quote Link to comment Share on other sites More sharing options...
Fat Dog Posted January 2, 2009 Report Share Posted January 2, 2009 Thanks guys for this thread. Made a terrine for New Years party at my house. It went down a bomb. Followed the HFW link above and it worked out perfect. Used pigeon, woodcock, partridge, pheasant and a wee bit of venison which I had 'borrowed' from the da-in-law. Wont be the last one of these I make. Cheers Quote Link to comment Share on other sites More sharing options...
roadkill Posted January 3, 2009 Report Share Posted January 3, 2009 what is gas mark four on a electric fan oven? And what is best served with this dish? roadkill Quote Link to comment Share on other sites More sharing options...
mikee Posted January 3, 2009 Report Share Posted January 3, 2009 whitebridges that looks delicious as did the one henry d posted, will try this myself mikee Quote Link to comment Share on other sites More sharing options...
sbald Posted January 3, 2009 Report Share Posted January 3, 2009 what is gas mark four on a electric fan oven? And what is best served with this dish? roadkill Gas mark 4 is 180c. We served with plum chutney and brown bread as a starter, but it is fine with anything or by itself. Quote Link to comment Share on other sites More sharing options...
roadkill Posted January 4, 2009 Report Share Posted January 4, 2009 Gas mark 4 is 180c.We served with plum chutney and brown bread as a starter, but it is fine with anything or by itself. well i give you top marks for that suggestion it was bloody loverly heres the pics of my first attempt Quote Link to comment Share on other sites More sharing options...
Whitebridges Posted January 4, 2009 Report Share Posted January 4, 2009 (edited) whitebridges that looks delicious as did the one henry d posted, will try this myself mikee Give it a go Mikee, perhaps you'll let us know how it goes? I'm not that skilled in the kitchen but mine turned out just fine. I'd highly recommended recipe. I'm having another go soon. I managed to get pheasie, sally, quackers and pigeon so the meat is there. A couple of things you might find useful. I stretched the bacon with a knife and rolled it out with a pin to make it thinner and go further. Put plenty of weight of the top when it's cooling, this helps things stick together. Good luck with it! Edited January 4, 2009 by Whitebridges Quote Link to comment Share on other sites More sharing options...
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