Meat, Herbs, And Fun: Making A Game Terrine

A game terrine is a fancy pâté or meatloaf, made with a variety of meats, layered with spices, breadcrumbs, egg, and seasoning. The process of making a game terrine is a project, but the results are well worth the effort. The dish is spectacular in both taste and appearance and can be served at a formal dinner or a simple lunch. It is cooked gently in a water bath, surrounded by thin strips of bacon, and eaten cold with bread or crackers.

Choosing your game meats

• Breasts of pheasant, pigeon, duck, or other wild fowl
• Strips of lean venison
• Leg or saddle meat from hare or rabbit
• Fatty livers from wild ducks or other poultry
• Grouse breasts
• Offal, such as dove hearts
• Snipe breasts

When selecting your meats, aim for a total weight of around 1-2 pounds (425-900 grams) of lean game meat. You will also need additional pork belly or bacon ends, as these fats help to bind the terrine together and add flavour.

Keep in mind that the total weight of meat is more important than the specific selection. Feel free to use whatever you have on hand or can easily source. You can also add in some offal for extra flavour and texture.

Once you have your meats selected, you will need to cut them into different sizes. Some should be left in large chunks, some diced, and the rest ground to varying degrees of fineness. A meat grinder or food processor can be useful for this step. Aim for a mix of textures, with about a quarter of the meat ground fine, half ground coarse, and the rest in chunks or whole pieces.

Preparing the marinade

Firstly, gather your ingredients. For a game terrine, you will typically need a variety of game meats such as pheasant, duck, rabbit, venison, or pigeon. You will also need a combination of spices, herbs, alcohol, and other flavourful ingredients. This can include juniper berries, thyme, garlic, parsley, brandy, red wine, or vermouth.

Next, cut your chosen game meats into small pieces or strips. The size may vary depending on your preference, but aim for uniformity so that the meat cooks evenly. You can use a sharp knife or a meat grinder to achieve the desired size.

Once your meats are prepared, it's time to mix your spices and herbs. Combine ingredients such as juniper berries, thyme, garlic, and black pepper in a small bowl. You can adjust the quantities of each ingredient to suit your taste preferences. If you want to experiment with different flavours, you can also try adding spices like mace or allspice.

Now, it's time to add the alcohol. In a separate bowl, combine your chosen alcohol, such as brandy or red wine, with the spice and herb mixture. You can also add other liquids like stock or vermouth to enhance the flavour. Mix well to ensure that all the spices and herbs are infused into the liquid.

Place your game meat pieces into a large bowl or container. Pour the marinade over the meat, ensuring that all the pieces are coated evenly. Use your hands or a large spoon to gently toss the meat in the marinade until everything is well combined. Cover the container and place it in the refrigerator to marinate.

The length of time you should leave your meat to marinate can vary depending on the recipe and your personal preference. Some recipes suggest marinating overnight, while others recommend up to 24 hours. The longer the meat marinates, the more intense the flavour will be.

By following these steps, you will create a delicious and flavourful marinade for your game terrine. Remember to experiment with different ingredients and flavours to make it your own!

Making the forcemeat

Firstly, gather your ingredients. While the specific ingredients may vary based on personal preference and availability, the core components are lean game meat, sausage meat or minced pork belly, chicken livers, breadcrumbs, eggs, and seasonings. You can also add herbs like parsley, thyme, and juniper berries for extra flavour.

Once you have your ingredients, it's time to start preparing the forcemeat. In a large mixing bowl, combine the sausage meat or minced pork with the chicken livers. Finely chop the livers before adding them to ensure a consistent texture. Next, add the breadcrumbs, egg, and any herbs or seasonings you plan to use. Mix everything together thoroughly, preferably with your hands, as this ensures an even mix. Don't be afraid to get your hands dirty!

At this point, you can season the mixture generously with salt and pepper and mix again. You can also add other seasonings like ground allspice or mace to enhance the flavour. Remember, the terrine will be served cold, so it needs to be highly seasoned. If you're unsure about the seasoning, you can fry a small amount of the mixture, taste it, and adjust as needed.

With the forcemeat prepared, you can now assemble your terrine. Line your chosen dish with bacon slices, leaving some overhang. The bacon will add flavour and moisture to the terrine. Then, simply layer the forcemeat with your chosen game meat, repeating this process until you finish with a layer of forcemeat. Fold the bacon overhang over the top and cover with a lid or foil.

Finally, your terrine is ready to be cooked. Place it in a roasting tin filled with hot water and bake at a temperature between 160-180°C for around 1 hour and 30 minutes to 2 hours. The cooking time may vary depending on your oven and the size of your terrine, so keep an eye on it. To check if it's cooked, insert a skewer into the centre of the terrine; if it comes out piping hot, your terrine is ready to be devoured!

Layering the terrine

Layering a game terrine is a creative process that involves building flavours and textures. Here is a step-by-step guide to achieving a well-layered game terrine:

Prepare the Bacon Layer:

Start by lining your chosen terrine dish or loaf tin with bacon. Use streaky bacon, pancetta, or thinly sliced bacon, and stretch or flatten the rashers with the back of a knife. Overlap the rashers slightly, allowing excess to hang over the sides of the dish. This bacon layer will not only add flavour but also help hold the terrine together.

Create the Forcemeat Layers:

Forcemeat is the binding agent that holds your terrine together. It is typically made with sausage meat, spices, breadcrumbs, egg, and seasoning. Mix your forcemeat ingredients thoroughly, and if you want to get your hands dirty, use your hands to ensure an even mix. Divide the forcemeat into portions, allowing for layering.

Add the Game Meat Layers:

Select your choice of game meats, such as pheasant, duck, rabbit, venison, or pigeon. Cut the meat into chunks or strips of roughly the same size, and lightly fry them to brown the surface. Now, it's time to assemble your terrine! Place a layer of forcemeat at the bottom of the terrine dish, followed by a layer of game meat. Repeat this process, creating alternating layers of forcemeat and game meat. You can choose to use the same kind of meat for each layer or mix different varieties. Finish your terrine with a final layer of forcemeat.

Fold and Cover:

Once you've reached the top of your terrine dish, fold the overhanging strips of bacon over the final layer. If you have any reserved bacon rashers, lay them on top. You can also add bay leaves at this stage for extra flavour. Finally, cover your terrine tightly with baking parchment or foil.

Weight and Chill:

After baking and cooling your terrine, it's important to weight it for a better texture and easier slicing. Place a piece of cardboard or wood wrapped in foil on top of the terrine and weigh it down with heavy tins or bricks. Leave it to cool for a maximum of two hours, then place it in the refrigerator, still weighted, until completely cold, preferably overnight.

Your game terrine is now ready to be served! Enjoy it cold, in thick slices, with cornichons, salad, crusty bread, or toasted bread.

Cooking and storing

Game terrines are cooked very gently in a water bath, also known as a bain-marie. This is a roasting tin half-filled with hot water, in which the loaf tin or terrine dish is placed.

Preheat the oven to 160°C/325°F/Gas Mark 3.

Once the oven has reached temperature, place the terrine in the bain-marie and cook for 1½-2 hours. The terrine is cooked when a skewer inserted into the centre comes out piping hot.

Remove the terrine from the oven and allow it to cool for an hour in the water bath. Then, remove it from the water bath and leave to cool completely.

Once cool, the terrine should be weighted and chilled. Cut a strip of foil or cardboard to fit the top of the tin and place it on top of the terrine. Weigh it down with heavy cans or bricks and leave in a cool place for a maximum of two hours. Then, place it in the fridge, still weighted, and leave until completely cold, preferably overnight.

The terrine is best served cold, in thick slices, with cornichons, salad, and crusty bread or toast.

If you don't eat all the terrine, wrap any remaining portions tightly in foil and store in the refrigerator, where it will keep for 3-4 days. The terrine is not suitable for freezing.

Frequently asked questions