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

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.

1. 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.

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

3. 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.

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

5. 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,

6. 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.

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