Ingredients for Game terrine
Ingredients for game terrine farce
150g Chicken livers (trimmed of sinew and excess bits)
60g Game livers (trimmed of sinew and excess bits)
90g Game trimmings (from the centre garnish of terrine)
1 Pinch salt petre
6 Banana shallots, fine chopped
1 Clove of garlic, centre root removed and chopped
1 branch of fresh thyme
100ml Ruby port
100ml Madeira, reduced by half and chilled
50ml Cognac
3 Eggs
250g Butter, melted
Extras to go into farce once passed
100g Peeled green pistachio nuts, roughly chopped
35g Truffle, chopped
Enough sliced pork back fat to line the terrine mould
Centre garnish
2 Breasts of pheasant
4 Breasts of wild duck
1 Fillet of venison
Sliced pork back fat to wrap the garnish
Marinade for garnish
1 pinch Salt petre
200ml Ruby port
50ml Cognac
Dried zest of 2 oranges
1 Sprig of thyme
1 Bay leaf
6 Juniper berries crushed
Seasoning
Game Terrine recipe method
Method for game terrine marinade
- Pre-heat a suitable-sized pan on the stove.
- Pour in the alcohol, flambé it, burn away the alcohol content so you then keep all the flavour.
- Add the rest of the ingredients, simmer for 30 seconds.
- Remove from heat, allow cooling to blood temperature.
- Quickly seal off the centre garnish in a hot pan with a little oil.
- Then place into the marinade and cover.
- Leave the meat in the marinade for 24 hours.
- When done, remove the meat from the marinade, dry off on a clean cloth and wrap tightly in the thinly sliced back fat.
- Reserve until needed.
Method for the game terrine farce
- Sweat down the shallots, garlic and thyme in a little butter until soft with no colour and chill down.
- Place this along with the livers and trimmings and the reduced alcohol into a food processor.
- Blend until smooth.
- Slowly add the eggs, then the melted (warm) butter.
- Pass through fine chinos.
- Fry a small amount to try to make sure the seasoning and taste is good. Adjust with salt and pepper if needed.
- Repeat the process until the seasoning is correct.
Method for putting the game terrine together
- Take a terrine mould and first lightly butter it, then line with a doubled layer of cling film.
- Line the cling film with the thinly sliced back fat overlapping each piece slightly to allow for shrinkage, have enough of a flap out of the terrine to fold over to seal in the farce once filled.
- Take the finished farce add the pistachio nuts and truffle, spread a little around the inside of the terrine with a little more in the base.
- Layer up with the wrapped breasts and fillet adding a little of the farce in between each layer.
- Pour over some more of the farce to fill the terrine.
- The idea is when the terrine is cooked and sliced the breasts and fillets are suspended in the farce.
- Cover over the top of the terrine with excess back fat trimming to keep neat if required. Fold over the cling film to seal in the filling.
- Place a buttered double layer of foil on top sealing the edges, place a lid on top.
Cooking the game terrine
- Preheat a fan-assisted oven to 100 degrees centigrade.
- Put the terrine mould into a bain-marie place in the oven and cook for 1 hour and 10 mins.
- Check to make sure its fully cooked if yes remove, if not leave for an extra 10 mins.
- Remove the lid and foil.
- Allow to cool then press by putting another empty terrine mould of the same size on top and some kind of weight on top, place in the fridge like this over night.
Serving the game terrine
- Turn out the terrine remove the cling film and re wrap using a double layer of film (this helps keep the shape and allow you slice it easier.
- Previously served with Brioche, petit salad & chutney / Piccalilli / Honey pickled vegetables
Original recipe from a 1 Michelin star kitchen