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Game Terrine

This is a Hugh Fearnley Whittingstall recipe from way back. If you live in the country like I do, game is readily available when its the hunting season this recipe for game terrine is ideal. Many of the people who work on the land will be able to get you pheasants, partridges or rabbits for very little or free if you are lucky!

This game terrine uses a variety of game meats so you should be able to make this all year round. In the past I have made it just using rabbit and pigeon!

selection of lean game meat, about 1kg/2¼lb in all, which could include:
breasts of pheasant (hung about 5 days)
breasts of pigeon
breasts of duck or other wild fowl
saddle and hindquarters of 1 rabbit, boned
saddle and hindquarters of hare, boned
lean strips of venison (from the leg or fillet)
oil or fat, for frying
For the forcemeat:
500g/1lb2oz sausage meat
livers from all the game, finely chopped
2 handfuls fresh white breadcrumbs
1 egg
3 tbsp parsley, finely chopped
few sprigs of thyme, leaves removed and chopped
5-6 juniper berries, crushed in pestle and mortar
2 cloves garlic, finely chopped
splash of brandy
splash of red wine
salt and pepper
To line the dish:
300g/10½9;oz streaky bacon, flattened with the back of a knife

Foodideals - Game Terrine1. In a large mixing bowl combine the sausage meat and the chopped livers from the game.
2. Next add the breadcrumbs, egg, parsley, thyme, juniper berries and garlic. Then the wine and brandy, season with the salt and pepper and mix everything together thoroughly, preferably with your hands.
3. Cut the game meat into roughly same-size strips, about 2 fingers thick.
4. In a heavy-based frying pan heat the fat or oil and fry the game pieces for 2 minutes until nicely browned.
5. Line a loaf tin or ceramic terrine dish with the stretched rashers of streaky bacon. Add a layer of forcemeat followed by a layer of game meat, then a layer of forcemeat followed by another layer of game meat. (If you like, you can put the same kind of meat in each layer, ie a layer of rabbit, a layer of pigeon and then a layer of pheasant). However many layers you make (I usually go for three) be sure to finish with a layer of the forcemeat.
6. Fold the exposed strips of bacon over the top of the terrine and cover well with kitchen foil. If your terrine dish has a lid on it so much the better.
7. Place the terrine dish in a roasting tin half-filled with hot water. Cook in the oven at 160C/325F/Gas 3 for approximately 1½-2 hours. Test with a skewer to see if it is cooked, if the skewer does not come out of the terrine piping hot then it is not ready.
8. For the best possible texture and easy slicing, your terrine should be pressed as it cools. Find a piece of wood or plastic that fits snugly inside the terrine dish and weigh it down with a brick or two. (Another similar size dish or loaf tin with a brick inside often does the trick, but wrap it in cling film if you’re using a tin.) Leave the terrine until completely cold for several hours or overnight.
9. To serve the terrine, slice it thickly with a very sharp knife, put on a plate with a small salad of lightly dressed green leaves and a blob of good fruit chutney. Serve with hot toast and pickles.