Feed up with the same dishes when the season is comes to an end why not use up all those odd pieces of game with this delicious game terrine

This recipe is a bit time consuming, but looks very pretty when served and is well worth the effort.

You will need a

One standard terrine mould (a bread tin would work just as well)

Game terrine with quince purée

By Annette Woolcock Published: January 15, 2016

  • Yield: 10 Servings
  • Prep: 25 hrs 0 min
  • Cook: 1 hr 20 mins
  • Ready In: 26 hrs 20 mins

Feed up with the same dishes when the season is comes to an end why not use up all those odd pieces of game with this delicious game …

Ingredients

Instructions

  1. Make the quince puree. Peel and chop the quince, removing the core and pips. Place in a small pan and fill it with just water to cover the fruit. Add a knob of butter and about 1 tbsp of sugar. Simmer until the quince is tender then puree in a blender.
  2. To prepare the terrine mould, grease the inside of the mould and line with the streaky bacon, leaving an overhang that can be folded back.
  3. Place the minced game and pork into a large bowl, and fry the onion until soft. When cold, add the onion to the mince mix, then finely chop the livers and herbs and add to the mix. Finally, add the brandy, port, chopped hazelnuts and seasoning, and mix well. Place a layer of the mince mix in the bottom of the mould, pressing right into the corners. If using game pieces, make a layer on top of the mince, then add another layer of mince, filling the gaps as you go.
  4. When you have placed all the meat and mince in the mould so it sits just above the rim. Lay the overhanging bacon back across the top of the mince, then place a piece of buttered foil on top and put a lid on the mould. Place the mould in a deep baking tray, and add enough warm water so that it reaches about half way up the side.
  5. Place in a pre-heated oven at 180C/gas mark 4 for about one hour and 20 minutes. Remove the tray from the oven and press the mould down with a weighted chopping board. Leave in the fridge for 24 hours before serving. To serve, run a knife along the edge of the mould to remove the terrine. Then, slice into one inch-thick pieces, and serve with quince puree, green salad and toast.
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