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Game Terrine

Posted by Nigel Brown
Nigel Brown
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on Thursday, 01 March 2012

Serve up this little delight, and your friends will think you're a star in the kitchen. Just don't let on they're a cinch to make...

Whether you want a versatile starter or simple lunch, this little beauty can be made in advance. So when your company arrives, all you need do is relax.


150g Venison steak

150g Rabbit, cut into

1cm strips

150g Pheasant breast fillets, cut into 1cm strips

250g Rindless, dry-cure, streaky bacon or pancetta

2 tbsp Finely chopped sage

6 Juniper berries, crushed

200g Sausage meat

You may like to add pistachio nuts, toasted pine kernals, sundried tomatoes or even a few fresh cranberries while you layer the ingredients


1. Preheat the oven to 170°C

2. Stretch the bacon rashers with the back of a knife; Line the terrine with them, leaving a little overhang.

3. For the forcemeat, put the sage and crushed juniper berries in with the sausage meat and bind together, season well and spread some of this in the terrine and press in a few strips of game. Cover with more forcemeat and continue to layer, finishing with forcemeat.

4. Fold over the overhanging strips of bacon. Cover with foil. Place in a roasting tin and half fill with boiling water. Cook for 1 hr 45 minutes or until the juices run clear.

5. Remove from the oven and place a heavy object on top of the foil; leave for 2 hours. Remove the heavy object and place the terrine in the fridge for 2 hours. Once cool, cut into slices.

Serving suggestion: Serve with Cranberry Cumberland Sauce.


Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to

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