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–+ servings
slice of game terrine on a plate with salad and chutney.

Game Terrine

Amanda
A French classic, this game terrine will impress your guests. The terrine is easy to make and is perfect for making in advance with whatever game or chicken you have.
4.96 from 23 votes
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Prep Time 18 minutes
Cook Time 2 minutes
Total Time 20 minutes
Course Appetizer
Cuisine French
Servings 10
Calories 208 kcal

Equipment

  • 1 litre or 2 lb terrine dish with lid - or a loaf tin and kitchen foil
  • sharp knife
  • deep roasting dish
  • Food processor/blender - for the liver or just finely chop

Ingredients
 
 

  • 125 g smoked streaky bacon
  • 225 g pork liver
  • 500 g pork mince
  • 2 shallots long
  • 2 cloves garlic
  • 2 teaspoon dried mixed herbs
  • 225 g mixed game
  • 4 tablespoon sherry
  • 4 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  • Slice the game into long strips and place the pieces in a bowl with half of the seasoning and the sherry. Stir well and leave to marinate.
  • Peel and finely chop the shallots and garlic.
  • Put the bacon rashers on a board and use the back of a knife to gently stretch them.
  • Use the bacon to line the base of the terrine.
  • Rinse the liver and pat dry with kitchen paper. Cut into chunks and blend in a food processor into small pieces.
  • Put the chopped liver, pork mince, onion and garlic in a large bowl with the dried herbs and the remainder of the seasoning.
  • Mix well and roughly divide the mixture into 3 portions in the bowl.
  • Place a third of the mixture into the terrine, pressing well into the corners and levelling flat.
  • Add half of the game strips and sherry in an even layer.
  • Repeat the layers and finish with the remaining liver mix.
  • Pull the bacon rashers over the terrine and lay the bay leaves on top.
  • Cover the terrine with foil and tuck around the edges to make a seal then add the lid.
  • Put the terrine in a deep roasting dish and pour boiling water from a kettle into the dish to come halfway up the sides of the terrine.
  • Preheat the oven to 160 C / 310 F / 140 FAN / Gas 2.5 and bake for 2 hours.
  • Remove the lid and foil and leave to cool for 10 minutes to allow any fat to come to the surface. Use a spoon to remove the fat.
  • Replace the foil and use some tins or a similar weight to flatten the terrine overnight.
  • Slice the terrine into slices about half an inch thick and serve with crusty bread and pickles.

Nutrition

Calories: 208kcalCarbohydrates: 2gProtein: 18gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 117mgSodium: 289mgPotassium: 282mgFiber: 1gSugar: 1gVitamin A: 4919IUVitamin C: 8mgCalcium: 22mgIron: 6mg
Keyword game, terrine
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