Game Terrine

I recently went to a Game Demo & Dine Evening, run by the wonderful Seasoned Cookery, with whom I had done a couple of their cookery courses and found them most enlightening and enjoyable.  This evening was no exception.  We were greeted with a glass of wine and canapes, were given a talk by the owner of Catton Hall which supplied the game, watched a demonstration on how to produce Game Terrine and Partridge served two ways then ate the aforementioned Terrine and Partridge dishes, they were delicious and a great evening was had by all.  So much so Hubby and I decided to replicate the Terrine later in the week:

Game Terrine

Serves 8-10

1 tbsp olive oil

225g partridge breast, cut into slices

160g pheasant breast, cut into slices

320g duck breast, cut into slices (our original recipe called for pigeon, but we would net get hold of any)

250g rindless dry cure streaky bacon

450g sausage meat.  I used good quality pork sausages and removed the skins

250g chicken livers

3 bay leaves

100g white bread, crusts removed

2 tbsp fresh sage, finely chopped

3 tbsp fresh parsley (which I forgot to add!!)

6 juniper berries, crushed

3 garlic cloves, crushed

1 egg, beaten

1 tbsp Marsala

Pre-heat oven to 170oc.  Heat oil in a pan and fry the breasts for 2-3 minutes to seal the meat.  Season and put to one side to cool.

Grease a 900g loaf tin and line with 4 sheets of clingfilm, so it overhangs.  Place the bay leaves in the bottom.

Stretch the bacon with the back of a knife and line the tin, leaving a little overhanging, reserve 3 rashers for the top of the terrine.

Put the bread, sage, parsley, juniper and garlic into a food processor and blitz to fine breadcrumb.

Add the sausage meat and chicken livers, blitz again

Add egg and Marsala, season well and blitz once more to bring it all together.

Add a layer of the sausage meat mix to the base of the tin, then press in the a layer of game breasts.

A further layer of sausage meat and continue layering, making sure the final layer is sausage meat.

Fold over the bacon, adding the reserved rashers. Wrap over the cling film and cover with foil.

Place the tin inside a roasting tray and fill the tray have full with boiling water.  Cook in oven for 90 to 120 minutes until the juices run clear.

Remove from the oven and weigh down the terrine with a house brick wrapped in foil of some other heavy weight.

Leave the terrine to cool and then place in the fridge for a couple of hours to chill and set.

Once chilled, turn out and slice.  I served with a shop bought spiced plum chutney, that I heated in a pan and added a dash of cranberry balsamic vinegar, and a toasted slice of Hubby's sourdough bread.

 A very tasty, rich dish, that is easy enough to prepare, just a little time consuming, but made the day before your meal take the pain out of it.  Does make a stunning starter.