Game Terrine

Preparation info

    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


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


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