An impressive and tasty starter using a mix of game, the process is easy and just requires a bit of patience to allow to set…
Layered Mixed Bird Terrine
By March 20, 2020Published:
- Yield: 10 Servings
- Prep: 30 mins
- Cook: 3 hrs 0 min
- Ready In: 3 hrs 30 mins
An impressive and tasty starter using a mix of game, the process is easy and just requires a bit of patience to allow to set...
- 1 orange zest
- 1 lemon zest
- 2 star anise powdered
- 250 grams maldon salt
- 250 grams caster sugar
- 10 pheasant legs
- 300 grams duck fat
- 6 pheasant breasts
- 10 partridge breasts
- 20 leaves gelatine
- 100 ml maderia
- 1000 ml brown stock
- Mix the star anise, orange and lemon zest, Maldon salt and sugar in a bowl.
Take the pheasant legs and rub all over with the mixture, then leave to marinate for up to an hour.
- Afterwards, wipe off the mixture and cook the legs in simmering duck fat until the meat is falling off the bone. Once meat is cooked, take it off the bone.
- Season and pan-fry all the game bird breasts for a couple of minutes on each side. Put aside and allow to rest.
- Soak the gelatine leaves in cold water to soften. Place Madeira into the stock and bring to a simmer, then take off the stove and add gelatine. Stir until it dissolves, then allow to cool but not thicken completely. Stir in the meat from the pheasant legs into the stock.
- Line a small 20cm x 30cm oven tray with cling film. Make sure you have a good amount of overlap on each side.
Pour in a layer of the pheasant leg mix, then put a layer of the pheasant breasts on top, followed by another layer of pheasant leg mix and a layer of the partridge breast. Finish off with leftover pheasant leg mix.
- Cover the top with cling film and, using another tray with a little extra weight, press the layers down.
Place in the fridge and chill overnight.
Once chilled, remove from tray and slice in to portions.
Serve with red onion marmalade.