Miller Howe Game Terrine

Name: Miller Howe Game Terrine
Yield: Serves 16
Cuisine: United Kingdom
Ingredients: 350 g (12 oz) loin of venison, fat removed, marinated for 3 days in 300 ml (½ pt) red wine and 1 tbls olive oil mixed with 1 clove crushed garlic and 4 juniper berries; 3 ripe mangoes; breasts from 2 grouse marinated for 3 days in 2 tbls cooking brandy; 150 ml (¼ pt) white wine; 50 g (2 oz) pistachio nuts, skinned and halved; 450 ml (¾ pt) (double) cream; 18 canned water chestnuts; 450 g (1 lb) duck leg meat; 2 eggs; a generous pinch of grated nutmeg; 400 g (14 oz) thinly sliced smoked bacon, derinded; breasts from 3 wood pigeon marinated for 3 days in 3 tbls Marsala; 36 stuffed green olives

Preparation info

Serves
16

Difficulty
Medium

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

450 g (1 lb) duck leg meat
2 eggs
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Europe
United Kingdom
Dinner
Gluten-free

Method

On the third day that the meats are marinating blend the duck leg meat with the eggs and nutmeg in a food processor, transfer to a bowl, cover and leave overnight to chill.

The next day, line a terrine measuring 30 × 7.5 cm (12 × 3