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Game Terrine

Preparation time: 

Get ahead of the game with this easy and elegant terrine. This can be made in advance and feeds a crowd — great for up and coming festive dinner parties.

Terrine was once a peasant food, but has recently got a reputation for being pretty 'swanky' and 'chefy'. I confess, I had never made a terrine before this, as I always assumed it was a bit of a 'faff'. Turns out, it's incredibly easy — with little effort I now have a sophisticated and delicious meal at my finger tips, ready for a dinner party, or a casual Tuesday packed lunch! 


1 slice

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Preheat the oven to 160°C (320°F) and grease a 1kg loaf tin or ceramic dish with a knob of butter (or oil). Place a bay leaf at the bottom of the loaf tin and line with strips of bacon. Gently stretch each piece of bacon and place it crossways, allowing each end to overhang the tin. Continue to line the whole tin until completely covered. Set aside.
    2. Begin to prepare the forcemeat. Finely chop the pork belly or shoulder — you can do this by hand, or using a helping hand of a food processor. The meat should be finely chopped, but still have some texture (you don't want it to be like a puree). Add to a large mixing bowl
    3. Finely chop the chicken livers and add these to the pork, along with the parsley, thyme, juniper berries, garlic, red wine and brandy. Season with salt and pepper and mix thoroughly to combine. Cook a teaspoon of forcemeat in a frying pan to taste and adjust seasoning.
    4. Cut the game meat into similar sizes, 1 inch chunks. In a frying pan, over a high heat, melt a knob of ghee (or oil) and fry the meat for 2 minutes until nicely browned. Set aside.
    5. Assemble your terrine. In the lined tin, add a layer of forcemeat followed by a layer of game meat, then a layer of forcemeat followed by another layer of game meat, and finally finish with a layer of forcemeat to seal the deal.
    6. Place a few more strips of bacon on top of the terrine, and then fold over the overhanging strips of bacon to seal. Cover with a sheet of foil and place in a roasting tin, half filled with hot water.
    7. Cook in the oven for 1 1/2 to 2 hours, until a skewer comes out piping hot when inserted into the centre.
    8. Press the terrine for best results. Find a similar sized tin or piece of wood and place it on top with a weight (like a brick), as it cools. Leave it to cool for several hours or overnight.
    9. Remove it from the tin and store it in the fridge for up to a week until you're ready to devour. Serve with a fresh salad, french vinaigrette and some cornichon (without sugar). If you can't find any cornichon without sugar, use this recipe for pickled cucumber.