Game Terrine

A traditional layered game terrine using mixed lean meats, sausage forcemeat, and aromatics, pressed overnight for the perfect texture.

Meat High Protein Game Dinner Party Traditional

Estimated Nutrition

Calories

830.1

kcal / serving

4980.5 kcal total

Carbs

10.9g

per serving

65.4 g total

Fat

57.6g

per serving

345.5 g total

Protein

64.2g

per serving

385.2 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

GrainsCereals

handful

White Breadcrumbs

Fresh

Liquids

splash

Brandy

splash

Red Wine

Meat

Lean Game Meat

Selection including pheasant, pigeon, duck, rabbit, hare, or venison

500

Sausage Meat

100

Game Livers

Finely chopped

300

Streaky Bacon

Flattened rashers

NutsSeeds

tablespoon

Parsley

Finely chopped

sprig

Thyme

Leaves removed and chopped

piece

Juniper Berries

Crushed

clove

Garlic

Finely chopped

pinch

Salt

To taste

pinch

Black Pepper

To taste

OilsFats

tablespoon

Oil

Or fat for frying

Method

Combine the sausage meat and chopped game livers in a large mixing bowl.

Mix in breadcrumbs, egg, parsley, thyme, juniper, garlic, wine, brandy, and seasoning.

Cut the lean game meat into uniform strips roughly two fingers thick.

Brown the game meat strips in a hot frying pan for 2 minutes.

Line a loaf tin with bacon and layer the forcemeat and game meats alternately.

Fold bacon over the top and cover tightly with foil or a lid.

Bake in a water bath at 160°C for 90 to 120 minutes until piping hot.

Press the terrine with weights and chill overnight.

Slice thickly and serve with salad, chutney, and toast.