Gamebird Terrine

Name: Gamebird Terrine
Yield: Serves 4-6
Ingredients: 10 rashers of streaky dry-cured bacon, de-rinded if necessary; a splash of milk; a generous pinch of large-flaked sea salt and thorough grind of black pepper; a generous pinch of large-flaked sea salt and thorough grind of black pepper; crushed heads of 4 cloves; 1 teaspoon caster sugar; 1 tablespoon sherry; 1 small Spanish onion, peeled and finely chopped; 4 sage leaves, finely chopped; 150 g pork belly, without rind; 30 g butter; a brace of woodcock, pigeons or partridges; a brace of woodcock, pigeons or partridges; a brace of woodcock, pigeons or partridges

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

What to Eat Now (Autumn & Winter)

By Valentine Warner

Published 2008

About

Simply roasted, the woodcock can hardly be improved upon. However, this terrine was the result of a bored Sunday afternoon, a couple of regular inhabitants of an otherwise empty fridge and the spoils of a wet weekend’s rough-shooting.

Ingredients

a brace of woodcock, pigeons or partridges
150 g pork belly, without rind
30

Starter
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas 4.

Skin the birds, cutting off all the meat and not wasting one iota (reserve the liver and heart, and, only if using woodcock, the intestines too). Chop the meat and the pork belly into small chunks. Put all this meat, including the offal, i

Ingredients

Method

Photos