Game terrine

[samw]

selection of lean game meat, about 1kg/2¼lb in all, which could include:

breasts of pheasant (hung about 5 days)

breasts of pigeon

breasts of duck or other wild fowl

saddle and hindquarters of 1 rabbit, boned

saddle and hindquarters of hare, boned

lean strips of venison (from the leg or fillet)

oil or fat, for frying

For the forcemeat:

500g/1lb2oz sausage meat

livers from all the game, finely chopped

2 handfuls fresh white breadcrumbs

1 egg

3 tbsp parsley, finely chopped

few sprigs of thyme, leaves removed and chopped

5-6 juniper berries, crushed in pestle and mortar

2 cloves garlic, finely chopped

splash of brandy

splash of red wine

salt and pepper

To line the dish:

300g/10½oz streaky bacon, flattened with the back of a knife

 

Method

1. In a large mixing bowl combine the sausage meat and the chopped livers from the game.

2. Next add the breadcrumbs, egg, parsley, thyme, juniper berries and garlic. Then the wine and brandy, season with the salt and pepper and mix everything together thoroughly, preferably with your hands.

3. Cut the game meat into roughly same-size strips, about 2 fingers thick.

4. In a heavy-based frying pan heat the fat or oil and fry the game pieces for 2 minutes until nicely browned.

5. Line a loaf tin or ceramic terrine dish with the stretched rashers of streaky bacon. Add a layer of forcemeat followed by a layer of game meat, then a layer of forcemeat followed by another layer of game meat. (If you like, you can put the same kind of meat in each layer, ie a layer of rabbit, a layer of pigeon and then a layer of pheasant). However many layers you make (I usually go for three) be sure to finish with a layer of the forcemeat.

6. Fold the exposed strips of bacon over the top of the terrine and cover well with kitchen foil. If your terrine dish has a lid on it so much the better.

7. Place the terrine dish in a roasting tin half-filled with hot water. Cook in the oven at 160C/325F/Gas 3 for approximately 1½-2 hours. Test with a skewer to see if it is cooked, if the skewer does not come out of the terrine piping hot then it is not ready.

8. For the best possible texture and easy slicing, your terrine should be pressed as it cools. Find a piece of wood or plastic that fits snugly inside the terrine dish and weigh it down with a brick or two. (Another similar size dish or loaf tin with a brick inside often does the trick, but wrap it in cling film if you're using a tin.) Leave the terrine until completely cold for several hours or overnight.

9. To serve the terrine, slice it thickly with a very sharp knife, put on a plate with a small salad of lightly dressed green leaves and a blob of good fruit chutney. Serve with hot toast.

Edited September 15, 2009 by samw

[smiiithy]

I'm thinking of giving this a go. I have hare, rabbit and pigeon at the moment and might have a duck and a pheasant tomorrow. Not sure which I should use, or a bit of everything

[Mr Potter]

Can anyone help please?

 

Preparing and cooking this dish was shown on one of Hugh F W's River Cottage TV programmes. It was the one were he went beating, in pouring rain, and was paid in pheasants (a lot of pheasants!). He then cooked a meal for the gamekeeper and a couple of the beaters which initially was this game terrine , made the lads think that was all they were getting but then pulled 4 roast pheasants out of the aga and served up a full roast dinner.

 

I thought that game terrine looked fantastic, I still drool at the thought of it and now, thanks to samw, I've got the recipe (when I say I have, I really mean the wife has :unsure: ) BUT I would like to see that particular episode again on DVD if it is available. I have looked on Amazon and the River Cottage website and there are quite a number of series of the various River Cottage programmes available on DVD but they don't list all the episodes, does anyone know if that particular episode is on DVD and if so which one?

 

Thanks in anticipation

 

Mr Potter

[smiiithy]

I think it's this episode. It's quite far in :unsure:

[samw]

I think it's this episode. It's quite far in :unsure:

 

 

yep that the one smiiithy mate well done in finding it :o

[Mr Potter]

I think it's this episode. It's quite far in

 

 

yep that the one smiiithy mate well done in finding it

 

Yes indeed, I'll second that

 

Many Thanks

 

Mr P

[Iaindp]

Mr P, if you're thinking of giving it a go, I can recommend it. It's an awesome dish and really simple to make.

 

I handed quite a bit out to various "err is that pheasant?" types last year and they've all asked me to make them some more this year.

 

I got the final ingredient (a rabbit) on a shoot on Wednesday and will be making a few terrines this week.

 

The ingredients are going to be:

 

Woodpigeon,

Pheasant,

Partridge,

Duck

and Rabbit

 

Delicious!.......

[smiiithy]

The problem I've got is I've got a bit of frozen meat but didn't keep the livers. Not sure if it would be the same without