This game terrine features layers of partridge, pheasant and venison. By The Tankerville Arms, Eglingham.
Serves 6
INGREDIENTS
FOR THE TERRINE
10 rashers of smoked back bacon
2 carrots
1 onion
4 sage leaves
2 sprigs of thyme
3 tbsp brandy
500g pork mince
3 pigeon breasts
2 partridge breasts
6oz venison haunch
FOR THE APPLE CHUTNEY
8 Bramley cooking apples
120g chopped dates
120g sultanas
300ml cider vinegar
100ml water
1 stick cinnamon
2 star anise
250g caster sugar
2 onions
METHOD
TERRINE
• Line a terrine mould with cling film and cover with bacon. Leaving edges hanging over, to fold later.
• Dice onions and carrots, finely. Fry off in a pan with a tablespoon of oil.
• Add chopped sage and thyme and fry off for another 2 minutes.
• Add alcohol and reduce until the alcohol has evaporated and allow to cool.
• Add this to the pork mince, season and mix well.
• Seal off all game.
• In a terrine mould, do layers of pork mince mixture then sealed game, repeat process until all the mixture and game has been used.
• Fold over the bacon to wrap the terrine.
• Cover with greaseproof paper then foil and place in a tray with water (halfway up the terrine mould). Cook for 1.5 hours on 170˚C.
• When ready to serve, remove greaseproof paper and foil and cut into slices. Serve with chutney.
APPLE CHUTNEY
• Peel and dice apples and onions into a large pan.
• Add all other ingredients to this
• Cook on a low heat until the ingredients are soft and the vinegar has evaporated.
