Game terrine

Name: Game terrine
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 boneless duck breast, skin on (about 175g 6oz); 300 grams smoked streaky bacon; 300 grams boneless, skinless chicken thigh; 500 grams chicken liver, trimmed; 140 grams mixed game, such as skinless pheasant breast, pigeon or additional duck; 1 Tbsps chopped garlic; 1 teaspoon ground allspice; 1 teaspoon juniper berry, finely ground; 1 Tbsp chopped parsley; 100 milliliters dry white wine; 50 milliliters chicken stock; 1 serving a little butter, for greasing; 1 serving toasts and cornichons, to serve; 2 Tbsps Armagnac or any other brandy

If you want to add more gluten free recipes to your collection, Game terrine might be a recipe you should try. For $2.21 per serving, you get a main course that serves 8. One portion of this dish contains roughly 31g of protein, 24g of fat, and a total of 365 calories. From preparation to the plate, this recipe takes about 2 hours. A mixture of duck breast, chicken liver, game, and a handful of other ingredients are all it takes to make this recipe so flavorful. If you like this recipe, you might also like recipes such as Holiday Terrine, Broccoli Terrine, and Tomato Terrine.

Instructions

Carefully cut the duck skin from the duck breast, then very finely chop the skin. Reserve 12 bacon rashers for lining the tin.

Ingredients you will need

Bacon

Duck Breast

Whole Duck

Cut all the meat and remaining bacon into 1cm pieces, keeping the different meats separate (Step 1). Put all the best bits to one side.

Ingredients you will need

Bacon

Meat

Reserve the chopped bacon and, from the best bits, reserve 100g chopped chicken, 250g chicken livers, half the mixed game, half the duck and half the duck skin.

Ingredients you will need

Chicken Liver

Game Meat

Bacon

Whole Duck

Put all the remaining meat and duck skin into a food processor (include any fattier pieces) and blend to a mince.

Ingredients you will need

Ground Meat

Whole Duck

Meat

Equipment you will use

Food Processor

Transfer to a bowl and add the garlic, allspice, juniper berries, parsley, Armagnac or brandy, wine and stock.

Ingredients you will need

Juniper Berries

Allspice

Armagnac

Parsley

Brandy

Garlic

Stock

Wine

Equipment you will use

Bowl

Mix in the reserved chopped meat and marinate in the fridge overnight.

Ingredients you will need

Meat

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Grease a 1.5-litre loaf tin or terrine mould with butter. Lightly stretch the reserved bacon rashers (Step

Ingredients you will need

Bacon

Butter

and use most of them to line the tin or mould, overlapping slightly and leaving plenty of overhang at the top (Step 3). Pack the meat mixture into the tin (Step 4), then fold over the bacon overhang and lay the reserved rashers on top.

Ingredients you will need

Bacon

Meat

Cover the terrine with baking parchment, then cover tightly with foil. Put a folded tea towel in a roasting tin and set the terrine on top (Step 5).

Ingredients you will need

Tea

Equipment you will use

Kitchen Towels

Aluminum Foil

Pour enough hot water into the roasting tin to come just below the rim of the terrine tin.

Ingredients you will need

Water

Put in the oven, then reduce heat to 160C/140C fan/gas 3 and bake for 1 hrs. Take from the oven and leave to cool for 1 hr in the water bath, then remove and leave to cool completely.

Ingredients you will need

Water

Equipment you will use

Oven

Once cool, cut a strip of foil or card to fit the top of the tin, put it on top of the terrine and weigh it down with a few heavy cans (Step 6). Chill overnight.

Equipment you will use

Aluminum Foil

Carefully remove the terrine from the tin, wipe off all the jelly and serve in slices with the toasts and cornichons.

Ingredients you will need

Gherkins