Getting yourself ahead of the game and preparing this the day before not only saves time, but also allows the rich flavours to mature overnight. Our Stylist, Louisa, added to the temptation with a handful of parsley and a few crumbles of terrine to show the texture.
Cook and prep time: 2 Hrs 30 mins
750g game meat, cut into 2cm thick strips
500g sausage meat
100g chicken livers, trimmed and chopped
175g fresh breadcrumbs
3 tbsp finely chopped parsley
Leaves of 2 thyme sprigs, chopped
1 tsp ground allspice
1 tsp juniper berries, finely ground
2 cloves garlic, finely chopped
2 tbsp Armagnac
100ml dry white wine
Salt and freshly ground black pepper
1 tbsp butter
300g smoked streaky bacon, flattened with a rolling pin
- Preheat the oven to 170°C. Line a terrine mould with parchment.
- To make the filling, place the sausage meat and chopped livers in a large bowl and mix to combine. Add the breadcrumbs, egg, chopped parsley, thyme, allspice, juniper berries, garlic, Armagnac and wine, season then mix together thoroughly.
- Heat the butter in a frying pan and fry the game meat for 2 minutes or so, until browned.
- Line the terrine mould with the bacon strips and spoon in a layer of the filling mixture, top with the game meat and finish with another layer of filling mixture. Once all the meat layers are in, lightly press down, fold the bacon over the top and cover with foil.
- To cook the terrine, sit the tin in a roasting dish half full of hot water and cook for 1 ½ to 2 hours. Check every now and then to see how it’s getting along. Towards the end of the cooking time, skewer the middle of the terrine, when you pull the skewer out it should be almost too hot to touch. If that’s the case, then it’s ready.
- Allow the terrine to cool and put in the fridge to chill overnight. Place a weight on top to squash the layers together, this will make the terrine easier to slice.