Any game can be used to make this country terrine hare, rabbit, pheasant or pigeon -so choose the best meat your butcher has to offer.
ingredients
serves 8
1/2 pound rindless, unsmoked fatty bacon
1/2 pound lamb's or pig's liver, minced
1 pound minced pork
1 small onion, finely chopped
2 garlic cloves, crushed
2 tsp mixed dried herbs
1/2 pound game of your choice
4 tbsp port or sherry
1 bay leaf
4 tbsp All purpose flour
1 1/4 cups aspic jelly, made up as packet instructions
salt and freshly ground black pepper
method
1. Remove the rind from the bacon and stretch each rasher with the back of a heavy kitchen knife. Use the bacon to line a 4 cup terrine. The terrine should be ovenproof and must have a lid to seal in all the flavours during the long cooking time.
2. Mix the minced meats with the chopped onion, garlic and mixed dried herbs. Season well with plenty of salt and ground black pepper.
3. Use a heavy kitchen knife to cut the game into thin strips, and put the meat into a large mixing bowl with the port or sherry. Season with salt and freshly ground black pepper.
4. Put one-third of the minced mixture into the terrine. Press the mixture well into the corners. Cover with half the strips of the game and repeat these layers, ending with a minced layer. Level the surface and lay the bay leaf on top.
5. Preheat the oven to 160°C (325°F). Put the flour into a small bowl and mix it to a firm dough with 2 - 3 tbsp cold water. Cover the terrine with a lid and seal it with the flour paste. Place the terrine in a roasting tin and pour around enough hot water to come halfway up the sides of the tin. Cook in the preheated oven for about 2 hours.
6. Remove the lid and weight the terrine down with a 2kg/41b weight. Leave to cool. Remove any fat from the surface and cover with warmed aspic jelly. Leave overnight before turning out onto a serving plate. Serve the terrine cut into thin slices with a mixed salad and some fruit-based chutney.
22 users have helped to rate this recipe.
