Game Terrine

Name: Game Terrine
Ingredients: 350 g (12 oz) boned raw game meat such as partridge, pheasant or pigeon; 350 g (12 oz) boned raw game meat such as partridge, pheasant or pigeon; 350 g (12 oz) boned raw game meat such as partridge, pheasant or pigeon; 350 g (12 oz) sliced green streaky bacon, rind removed; small clove of garlic, very finely chopped; 5 peppercorns, crushed; 6 juniper berries, crushed; 4 tablespoons madeira; 230 g (½ lb) fresh pork fat (from the back), diced; 230 g (½ lb) lean veal, diced; 350 g (12 oz) boned raw game meat such as partridge, pheasant or pigeon; salt; 1 egg; a pinch of allspice; 450 g (1 lb) minced pork, half lean and half fat; 450 g (1 lb) minced pork, half lean and half fat

Preparation info

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

350 g (12 oz) boned raw game meat such as partridge, pheasant or pigeon
230

Starter
Gluten-free

Method

Cut about half of the game meat into strips. Mix the strips with the diced veal and pork fat then mix in the madeira, juniper berries, peppercorns, garlic, and salt. Cover and marinate for at least 2 hours.

Mince the remaining game meat with one slice of bacon. Turn into a large bowl and mix with the minced pork. Drain the marinade into the bowl, add the egg, allspice and season well wi