Classic British Game Terrine
A classic game terrine offers a rich, flavorful starter perfect for any occasion.
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Instructions
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Preheat the oven to 325 F (160 C / Gas 3) and start boiling water for a roasting tin.
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In a large mixing bowl, combine breadcrumbs, parsley, thyme, mace, sausage meat, garlic, egg, and Port; mix thoroughly and season generously with salt and pepper.
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Stretch bacon slices and use them to line a 2 lb. terrine dish, leaving excess over the sides.
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Heat oil in a frying pan and lightly brown the game pieces for a couple of minutes.
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Layer the terrine by placing one-third of the forcemeat, then a layer of game pieces, repeating until three layers of forcemeat and two layers of game are used.
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Fold the overhanging bacon strips over the top, then cover the terrine with a lid or double foil.
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Place the covered terrine in a roasting tin half-filled with boiling water and bake in the preheated oven for 1 1/2 hours, or until the internal temperature reaches 185 F (85 C).
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Remove from the oven, place on a baking tray, and weigh down the terrine for up to two hours while it cools in a cool place.
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Refrigerate the weighted terrine until completely cold, ideally overnight.
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Serve the terrine cold in thick slices with cornichons, salad, and crusty bread. Store leftovers in the refrigerator for 3-4 days; do not freeze.