Delicious Pairings To Serve With A Game Terrine

A game terrine is a dish that requires a little work but is well worth the effort. It is a mixture of ground meats, flavoured and seasoned, and cooked with lots of fat so that although dense, it is moist and flavourful. 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 versatility of the terrine shines as the dish works at any occasion, from a formal dinner starter to a simple lunch dish when served with a green salad, pickles and lots of crusty bread.

Salads, pickles, crusty bread

Salads, pickles, and crusty bread are all excellent accompaniments to a game terrine.

A simple green salad with lightly dressed leaves is a perfect pairing for a game terrine. The freshness of the salad provides a nice contrast to the rich, meaty terrine. You could also serve the terrine with a small salad and a blob of good fruit chutney.

Pickles are another great option to cut through the richness of the terrine. Cornichons are a popular choice, and you could also try other pickled vegetables such as onions or gherkins.

Crusty bread is a must when serving a game terrine. The bread can be used to soak up any juices or sauces and provides a nice textural contrast to the terrine. You could also serve the terrine with hot toast, which will give a similar effect.

• Slice the terrine into thick, hearty slices and serve it on a bed of salad leaves with cornichons and crusty bread on the side.
• For a more informal gathering, serve the terrine as a simple lunch dish with lots of crusty bread and a green salad on the side.
• For a formal dinner, the terrine can be served as a starter with a small salad, pickles, and hot toast.

Nuts and dried fruits

When preparing your game terrine, you can add the nuts and dried fruits directly to the meat mixture. This will create a texturally interesting and visually appealing dish. You can also use them as a garnish, decorating the terrine with whole dried fruits and nuts when serving.

If you want to get creative, you can even use nuts and dried fruits to line your terrine mould. This will add a layer of flavour and texture to your dish. For example, you could use crushed nuts or dried fruit pieces to coat the inside of your mould before adding the meat mixture.

Chutney and toast

A game terrine is a fancy pâté, or a fancy meatloaf, and is often served with bread. It is cooked very gently in a water bath, and it is typically eaten cold.

A chutney with some zing will add a nice contrast to the rich, meaty terrine, and the hot toast will provide a crunchy texture.

To make a game terrine, you will need a selection of meats, which can include breasts of pheasant, duck, or other wild fowl, rabbit, hare, or venison. You will also need sausage meat, breadcrumbs, egg, garlic, juniper berries, and bacon, which is used to line the tin or mould. The terrine is then baked in a water bath and weighted before being chilled overnight. It is served in thick slices with the chutney and toast.

Cornichons and mustard

When serving a game terrine, it is customary to offer a selection of condiments and garnishes, and cornichons and mustard are two of the most popular choices. The cornichons provide a crunchy texture and a tangy flavour, while the mustard adds a sharp, pungent kick. These flavours complement the game meats in the terrine, enhancing their savoury taste without overwhelming it.

In addition to cornichons and mustard, you may also want to offer other pickles, relishes, or chutneys. A small salad of lightly dressed green leaves can also provide a refreshing contrast to the richness of the terrine. Slices of crusty bread or toast are ideal for spreading with mustard and topping with a slice of terrine and a cornichon or two.

When choosing a mustard to serve with your game terrine, consider a whole-grain variety, which will add texture as well as flavour. A spicy brown or Dijon mustard will also work well. For a milder option, you could offer a smooth, creamy yellow mustard.

As for cornichons, look for the smallest, crispest pickles you can find. You may also want to offer other types of pickles, such as gherkins or dill pickles, to provide a range of flavours and textures.

Wine

When it comes to wine, a good rule of thumb is to match the wine to the type of meat in your game terrine. If you've used a variety of meats, opt for a wine that is versatile and can complement multiple flavours.

If your terrine contains poultry such as pheasant, duck, or pigeon, a dry white wine like a Pinot Grigio or a Sauvignon Blanc would be a good choice. These wines tend to have crisp, refreshing flavours that pair well with the delicate taste of poultry.

For a terrine made with rabbit, hare, or other lean game meats, consider a medium-bodied red wine. A Pinot Noir, for example, would complement the slightly gamier flavour of these meats without overwhelming the dish.

If your terrine features richer meats like venison or boar, a full-bodied red wine is in order. A Cabernet Sauvignon or a Syrah (Shiraz) would stand up to the robust flavour of these meats and enhance the overall taste experience.

In addition to the type of meat, consider the other ingredients in your terrine when selecting a wine. For example, if you've included fruits like cranberries or cherries, a wine with fruity notes could create an interesting flavour profile. Spices like juniper or allspice could also be complemented by a wine with spicy or earthy characteristics.

Lastly, don't be afraid to ask for recommendations! A knowledgeable wine merchant or sommelier can guide you towards wines that will perfectly complement your game terrine, taking into account the specific ingredients and flavours you've used.

Frequently asked questions