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Game Terrine
GOURMAND

Game Terrine

This game terrine makes for a hearty starter but it can also be a meaty main dish served with warm bread!

What you'll need:

• 700g sausage meat for the 'Forcemeat' if you have any of the game livers they can be minced or finely chopped and added
• 100g bread without crusts
• 1 egg, well beaten
• A few sprigs each of thyme and rosemary, 6 juniper berries, and a good pinch of salt and some pepper, bruise and squash in a pestle and mortar
• 800g lean game cut into strips about 1cm across you can go for fowl, or ground game or a mixed terrine depending on what you have available - Pheasant, pigeon and or duck breast…Rabbit or hare saddle or rear legs, Venison anything that is tender..
• 250g thinly cut streaky bacon
• 2 bay leaves to line the dish

Step 1.

Preheat the oven to 160 c/fan 140 c. In a big bowl mix the sausage meat, liver, egg, breadcrumbs and the contents of your mortar (feel free to add a good splash of port or brandy!)

Step 2.

Put the bay leaves on the bottom of your terrine tin dish then line, artistically, with the bacon allowing a fair amount of the bacon to hang over the edge.

Step 3.

First in the tin is a layer of the force meat then a single layer of game strips, then forcemeat, then strips ending with the forcemeat. Fold the bacon ends over the top. Cover with a lid or press a double layer of tin foil over the top. Transfer to the oven and cook for 2 hours.

Step 4.

Bring out and press while it cools, using a couple of tins to add weight.. only when cool take off the weights.

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If you make this recipe we'd love to see it. You can share it on The Escape to The Chateau Fan Club Facebook page or tag us on Instagram @the_chateau_tv. If you'd like to discover more recipes from Dick & Angel you can buy their cookbook 'The Chateau Kitchen', here.