I made a really successful Game Terrine this weekend. Having been on a few shoots recently, I have now collected some game which included rabbit, partridge and pheasant, and I thought I would use this for one of my favourite starters-Game Terrine.
It is a very simple dish to make, and if anyone has access to a supply of game, then this is ideal for using those birds that may be more damaged than usual.
- 2 rabbits
- Breasts from 2 pheasants
- 2 partridge
- 1lb pig liver
- 1lb of cumberland sausage
- 1lb of streaky bacon
- Salt and pepper
- 2 onions
- 2 cloves of garlic
- A splash of port
- Take the meat off the rabbit legs and loins.
- Take the partridge breasts off the bone and remove the skin.
- Pan fry the pheasant and partridge breasts to seal in the juices.
- Place the liver, the onion the garlic, the sausage and the rabbit into a food processor and whizz to a course consistency.
- Season this forcemeat with salt, pepper and thyme.
- Line the terrine dish or loaf tin with the streaky bacon.
- Put in a layer of the processed forcemeat. Layer over the pheasant and partridge breasts and then top with the rest of the forcemeat.
- Wrap the bacon over the top
- Put the lid on or cover with foil
- Place into a roasting tin, with water half way up the terrine dishes.
- Put this into the oven at 180 degrees for approximately 2 hours until the centre of the terrine has reached 75 degrees.
- Put some weights on top to press the terrine down and chill.
These terrines freeze really easily, and you don’t have to use the same game each time, just use any game that is available. Perfect served with a nice chutney!