Game Terrine

Game Terrine


1 Kg  Willo Mixed game
(Pheasant, Pigeon, Rabbit, Mallard, Venison)
Oil For Sealing.

500g Sausage meat
150g Duck Livers (Optional)
2 Cups Fresh breadcrumbs
1 Egg
3 Tbsp Finely chopped parsley
2 Tsp Chopped thyme
2 Gloves finely chopped garlic
Madeira or sweet sherry
Red wine
Salt & pepper

400g Streaky bacon

Method : Game Terrine:-

Combine the sausage meat and chopped duck livers into a large mixing bowl with the breadcrumbs, egg, parsley, thyme and garlic. Add a splash of madeira and a splash of red wine, season with salt and pepper. Mix everything together until well combined.

Prepare the mixed game into pieces roughly the same size. In a frying pan heat the oil and sear the game for a couple of minutes until browned.

Line a loaf tin or terrine with the streaky bacon rashes, stretching slightly.

Add a layer of the sausage meat mixture followed by a layer of the mixed game and repeat this finishing with a layer of the sausage meat mixture, creating at least 3 layers.

Fold over the surplus bacon to cover the top of the tin/terrine, cover securely with foil.

Place in a roasting tin half full of hot water, place in oven 160c /325f/Gas3 for 1 11/2 —2 hrs , until piping hot in centre,

Remove from the oven and pan of water. For best results the terrine should be pressed as its cooling. This can be done by placing a heavy weight over the top of the terrine while still in tin and covered in foil. Cool overnight.

Serve your Game Terrine thickly sliced with crusty bread, and chutney.