A Taste Of The Wild: Terrine Explained

A wild game terrine is a fancy dish that turns small odds and ends of meat into a sophisticated meal. It is a mixture of ground meats, flavoured and seasoned, and cooked with lots of fat so that it is dense, moist and flavourful. A wild game terrine can be made with any mixture of meats, including venison, boar, antelope, duck, chicken, grouse, pheasant, quail, rabbit, hare, and even offal. The meats are layered up in a forcemeat made of sausage meat, spices, breadcrumbs, egg, and seasoning, which when combined become the binding agent that holds everything else in place. The terrine is cooked slowly in a bain-marie and weighted down to help create a dense texture. It is best served at room temperature or cold, with crusty bread, pickles, mustard, and wine.

What is a wild game terrine?

A wild game terrine is a fancy dish that turns small odds and ends of meat into a sophisticated meal. It is a mixture of ground meats, flavoured and seasoned, and cooked with lots of fat so that although dense, they're moist and flavoursome.

A wild game terrine is a type of pâté, which is itself a fancy meatloaf. The difference is that pâtés are typically simpler in design, whereas terrines are where you flaunt your charcuterie skills. Wild game terrines often have more than one type of meat, with different cuts and fineness, as well as interior garnish, such as berries or nuts, or even roasted red peppers.

A wild game terrine is best served at room temperature, or cold, with some pickled things, mustard, and bread or crackers.

Making a wild game terrine takes time, but the result is spectacular in both taste and appearance. The process is fairly straightforward, but it is a project and will take a few hours.

What ingredients are needed?

A wild game terrine is a fancy dish that turns small odds and ends of meat into a sophisticated meal. It is a mixture of ground meats, flavoured and seasoned, and cooked with lots of fat so that although dense, it remains moist and flavourful.

There are many ways to serve game, but one winner of a method is in a terrine. The meats are layered up in a forcemeat made of sausage meat, spices, breadcrumbs, egg, and seasoning, which when combined become the binding agent that holds everything else in place. The terrine's versatility shines even further as the dish works at any occasion from a formal dinner starter, through to a simple lunch dish when served with a green salad, pickles and lots of crusty bread.

Ingredients:

The ingredients for a wild game terrine will vary depending on the desired flavour profile and what is available to the chef. However, there are some key ingredients that are essential to creating a delicious and successful terrine.

Meat:

Firstly, you will need a variety of meats to create a flavourful and textured terrine. This can include any mixture of meats that you have on hand, such as:

• Lean game meat (venison, boar, antelope, rabbit, hare)
• Poultry (duck, chicken, pheasant, grouse, quail, pigeon)
• Pork (shoulder, butt, tenderloin, bacon, liver)

Fat:

Secondly, as mentioned earlier, fat is a crucial component of a terrine to ensure that it remains moist and juicy. This can come from the meat itself, such as fatty pork shoulder or bacon, or it can be added separately in the form of pork fat or butter.

Bindings:

To bind the meat together and create a cohesive mixture, you will need some form of binding agent. This can include eggs, breadcrumbs, and cream.

Seasonings and Flavourings:

To enhance the flavour of the terrine, various seasonings and flavourings can be added. This includes:

• Salt and pepper
• Garlic
• Nuts (pistachios, walnuts, pecans)
• Dried fruits (cranberries, cherries, apricots)
• Alcohol (brandy, cognac, madeira, whiskey)
• Spices (thyme, sage, nutmeg, juniper berries, allspice)
• Vegetables (onions, carrots, spinach)

Cooking Method:

Finally, to cook the terrine, you will need some additional ingredients to create a water bath, such as a roasting pan filled with hot water, and possibly a charcoal smoker or oven.

How do you make a wild game terrine?

Making a wild game terrine is a project, but it is well worth the effort. A wild game terrine is a fancy dish that turns small odds and ends of meat into a sophisticated meal. It is a mixture of ground meats, flavoured, seasoned, and cooked with lots of fat so that it is dense, moist, and flavourful.

To make a wild game terrine, you will need a variety of meats. This can include any mixture of meats you may have on hand, such as:

• Lean game meat (venison, boar, antelope, rabbit, hare, or pigeon)
• Fatty pork shoulder or butt
• Ham
• Bacon
• Chicken
• Duck
• Pheasant
• Quail
• Grouse
• Dove hearts
• Snipe breasts
• Wild duck livers

You will also need eggs, breadcrumbs, spices, herbs, and other flavourings, such as:

• Salt and pepper
• Brandy or whiskey
• Cognac
• Madeira
• Mustard seeds
• Thyme
• Sage
• Juniper berries
• Garlic
• Parsley
• Nuts (pistachios, walnuts, or pecans)
• Dried fruit (cranberries, blueberries, cherries, apricots, or currants)

First, marinate the meat in the brandy or whiskey with the dried fruit. Then, mix the breadcrumbs, herbs, and spices in a large bowl. Add the sausage meat, garlic, egg, and port, and mix with your hands until all the ingredients are combined. Season generously with salt and pepper.

Next, line a terrine dish or loaf tin with bacon, allowing the excess to hang over the sides. Heat oil in a frying pan and cook the game pieces for a couple of minutes to brown lightly. Divide the forcemeat into three portions and place one layer in the bottom of the terrine dish. Add a layer of game pieces, either a mix of varieties or the same kind of meat. Repeat, finishing with a layer of forcemeat.

Preheat the oven to 325°F/160°C. Fold the overhanging strips of bacon over the top and cover with a lid or foil. Half-fill a roasting tin with boiling water and place the terrine dish inside. Cook in the centre of the oven for 1 to 1.5 hours, or until the centre of the terrine reaches 160°F/85°C.

Once cooked, remove the terrine from the oven and place it on a baking tray. Weigh it down with a piece of cardboard wrapped in foil and weighted with tins or bricks. Leave the terrine to cool for a maximum of two hours, then place it in the refrigerator until completely cold, preferably overnight.

Serve the terrine cold in thick slices with cornichons, salad, and crusty bread.

What are the best meats to use?

A wild game terrine is a versatile dish that can be made with a variety of meats. The best meats to use are those that are fatty, lean, and/or game meats.

Fatty meats are essential to a terrine to prevent it from drying out. Pork shoulder or butt, fatty pork belly, and duck fat are all good options to ensure your terrine stays moist and flavourful.

Lean meats are also important to include in a terrine. Lean meats such as venison, pheasant, and quail are all commonly used in terrines. These meats are often ground or cut into small pieces to be layered into the terrine.

Game meats are the star of a wild game terrine. You can use breasts of pheasant, pigeon, duck, or any other wild bird. Strips of lean venison, leg or saddle meat from hare or rabbit, and even small game birds like quail are all excellent choices.

When making a wild game terrine, you can use a mixture of these fatty, lean, and game meats, or you can use just one type of meat and still get great results. The key is to ensure there is enough fat in the mixture to keep it moist and flavourful.

In addition to the meat, a wild game terrine typically includes ingredients like breadcrumbs, eggs, garlic, herbs, spices, and alcohol such as Cognac or Madeira. These ingredients add flavour and help bind the meat together.

So, when choosing the best meats for your wild game terrine, opt for a combination of fatty and lean meats, with an emphasis on game meats. This will ensure your terrine is moist, flavourful, and true to its "wild game" name.

How long does it take to make?

Making a wild game terrine is a time-consuming process, but the end result is well worth the effort. The preparation time varies depending on the recipe and the number of ingredients used. Here is a step-by-step guide on how long it takes to make a wild game terrine:

Step 1: Gathering and Preparing Ingredients

The first step is to gather all the necessary ingredients, which can take anywhere from a few minutes to a few hours, depending on their availability. Some recipes call for marinating certain ingredients, such as soaking dried berries in brandy or covering the liver with milk, which can add a few hours to the overall preparation time.

Step 2: Mixing and Layering

Once all the ingredients are ready, the mixing and layering process begins. This step involves mixing the breadcrumbs, spices, meats, and other ingredients in a large bowl, which can take around 15-30 minutes. After that, the mixture is layered with bacon or pastry in a terrine dish or loaf pan. This step can take another 15-30 minutes to ensure that everything is neatly arranged in layers.

Step 3: Baking

The baking time for a wild game terrine is approximately 1 hour to 1 hour and 30 minutes. The oven temperature varies depending on the recipe, but it is usually around 325-350 degrees Fahrenheit (160-180 degrees Celsius). During the baking process, the terrine is often placed in a water bath to ensure even cooking.

Step 4: Cooling and Weighting

After baking, the terrine needs to cool down. This step can take about an hour to bring the temperature down to room temperature. Then, the terrine is weighted to help it cool further and set its shape. This weighting process can take up to 2 hours.

Step 5: Refrigeration

Finally, the weighted terrine is placed in the refrigerator to chill thoroughly. This step is crucial in helping the terrine set and develop its flavours. The recommended chilling time is at least overnight, but some recipes suggest chilling for a full day or even two days before serving.

In total, the preparation and cooking time for a wild game terrine can range from 4 to 6 hours, depending on the complexity of the recipe and the number of ingredients used. However, it's important to note that the chilling time can extend this timeframe by a day or more. Therefore, it's essential to plan ahead when making a wild game terrine to ensure enough time for preparation and chilling.

Frequently asked questions