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Game Terrine
Game Terrine is a traditional British recipe for pressed steamed meats that's formed from layers of game in sausage meat. This can be sliced and served as a starter or a main course. The full recipe is presented here and I hope you enjoy this classic British version of Game Terrine.
prep time
10 minutes
cook time
70 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Wild FoodPork RecipesGame RecipesFowl RecipesBritish Recipes
This is a traditional British recipe for pressed steamed meats that's formed from layers of game in sausage meat. This can be sliced and served as a starter or a main course.
This is a classic game terrine based on an original Edwardian recipe. I always thinks of this as being a 'Christmasy' recipe and tend to make a few to bring to the family for the festivities.
Ingredients:
About 600g lean meat cut into strips (this could include any of
pheasant breasts,
guineafowl breasts, duck breasts, goose breasts, saddle of rabbit, haunch of
venison)
olive oil for frying
500g sausage meat
livers, hearts and crops from the game birds, finely chopped
100g fresh white breadcrumbs
1 egg
2 tbsp
parsley, finely chopped
1 sprig
winter savory, finely chopped
6 mint leaves, finely chopped
leaves from a few sprigs of thyme, finely chopped
5
juniper berries and 3 black peppercorns crushed in a pestle and mortar
2 cloves garlic, finely chopped
splash of brandy or Armagnac
2 tbsp red wine
300g streaky bacon flattened with the back of a knife
Method:
In a large bowl, mix together the sausage meat, the chopped game offal, the breadcrumbs and all the herbs and spices. Mix together with your hands then add the egg and the alcohol. Again, using your fingers mix together well until all the ingredients have combined.
De-bone the game if necessary then cut into strips about 5cm long and 2cm thick. Heat some oil in a frying pan and gently fry the meat until browned on all sides. Take from the heat and leave aside to cool. Meanwhile prepare your streaky bacon by flattening with the back of a knife. Use this to line the base and sides of your terrine dish. Leave enough of the bacon overhanging so that you can use it to overlap the top of the terrine. You can now add a layer of forcemeat to the bottom of the terrine, followed by a layer of the meat and a layer of forcemeat. Keep on alternating layers of forcemeat and meat strips until you reach the top (three layers of meat is good and this can be a layer from a single animal or a mixture of meats). However you create your terrine make sure that you finish it with a layer of forcemeat which should extend a little above the rim of the dish. Finish the terrine off by overlapping the top with the streaky bacon. Now cover the terrine with cooking foil, forming a parcel above the dish to make sure that the foil doesn't touch the terrine.
I usually place the terrine in a lidded roasting dish so that once I pour in the hot water (enough to come half-way up the side of the terrine) I can add the lid and place the whole roasting dish in an oven pre-heated to 160°C (320°F/Gas Mark 3) for about 2 hours. After this time take the terrine from the oven and test with a skewer to make sure that the terrine has cooked. If the skewer does not come out of the middle of the terrine piping hot return to the oven for about a further half an hour.
Once the terrine is done allow to cool a little then remove its foil parcel. You now need to press the terrine down (this will make it easier to cut). It's easiest to do this by placing another terrine dish over the top of the first and placing a brick in it to weigh it down (you can also use a piece of wood and a brick. Leave the terrine to solidify until it is completely cold then transfer to the fridge (it will keep for several days). You can also cut the terrine and freeze it in the freezer for up to a month.
When ready to serve use a flat knife to go around the side of the terrine, tip it onto a plate and curve into slices about 2cm thick.
Find more Christmas Recipes Here
