Game Terrine
- 20 x rashers thinly sliced bacon
- 1.2 kg minced game
- 100 gm diced back fat (5 mm cube)
- 1 dessert apple – peeled, cored, diced
- 1 ripe pear - peeled, cored
- 1 onion - peeled, finely chopped
- 1 clove of garlic – peeled, finely chopped
- 1 pinch chopped fresh thyme leaves
- 2 pinches chopped tarragon
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon Worcester Sauce
- 4 ground juniper berries
- 50 ml sherry vinegar
- 50 ml port
- 50 ml Madeira
- 1 tablespoon redcurrant jelly
- Sweat off the onion and garlic in a little rapeseed oil without colour
- De-glaze with the vinegar and reduce completely
- Add the port and Madeira, bring back to the boil and rapidly reduce all the liquid
- Add the ground juniper, then stir in well the red currant jelly until dissolved
- Finally stir in the apple and pear before removing from the heat and allowing to cool
- Combine all the other ingredients together, then make a little mini-burger and fry off
- This is an excellent way to try the taste and seasoning balance before the terrine is assembled
- Line the terrine mould with 2 layers of lightly oiled cling film, then line with a slight overlap with the streaky bacon
- Gradually add the game mix until the terrine is full
- Wrap over the bacon, then the cling film
- Cook in a bain-marie in a preheated oven @100 c for 1.5 hours
- When hot in the middle, remove from the oven and allow to chill
- When cold remove from the terrine, rewrap in cling film
- To serve, cut an even slice and place onto a plate, serve with a slice of toasted sour dough (available from Hambleton Bakery) and a spoonful of your favourite chutney - my favourite would be the quince jelly that we harvested in the autumn
Marcus recommends:
This terrine is simple and hearty at the same time, as it encompasses the all meaty joys of game in one dish. We serve an Italian Pinot Noir at the Olive Branch (Umore Nero) which displays soft fruity flavours with a lovely savoury finish, which would be a fine partner to this dish. Alternatively you could try our 100% Graciano Rioja from Ondarre; it is unusual for Rioja to be made from a single variety and this example is exceptionally good. And if you fancy a glass of real ale with the terrine, look no further than the Grainstore’s fabulous 1050 ale, full and rich, with a hint of sweetness.
Local Suppliers:
Hambleton Bakery: Shops in Exton, Stamford and Oakham; Tel: 01572 768936 Their sour dough is made from a combination of high–gluten wheat flour and rye flour and is low in yeast and salt and easy to digest. The dough is fermented for around 24 hours using their own starter culture and is baked in a wood fired oven. The crumb has a distinctive springy, crumpet-like texture. This loaf will keep for around a week in the bread-bin and is delicious lightly toasted.
Game is wild and natural and often available from local producers.
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