Terrine of game
- 2 pheasants
- 1½ bottles robust red wine
- 6 allspice berries
- A few mace blades
- 4 large bay leaves
- 2 sprigs of rosemary
- 570 g belly pork
- 4 bulbs garlic, peeled
- 500 g venison, cut into large chunks
- 1 tablespoon dried mixed herbs
- 4 tablespoons dry white breadcrumbs
- Salt and pepper
- Further bay leaves
- Check the pheasants for any feathers.
- Put the them in a large pan with the wine, allspice, mace, bay leaves and rosemary.
- Bring to the boil, covered, reduce heat and simmer until the meat begins to fall away from the bone. This should take about 1¾ hours.
- Meanwhile, mince the belly pork in a food processor, with the garlic until it has a smooth (but not too smooth) texture.
- Add the venison, herbs and breadcrumbs and pulse so that the venison is chopped quite small but not puréed.
- Remove from food processor and place in a bowl in the fridge.
- When the pheasants are cooked, remove them from the pan and set aside to cool.
- Strain the wine through a jelly bag or muslin cloth.
- Return the wine to the pan, boil furiously, and reduce the liquid until you left with about 140 ml. The wine may caramelise slightly, but that is all for the better. Leave to cool.
- When the pheasants are cool enough to handle, start removing the meat from them. Use two bowls, one for the breasts and one for the rest.
- Slice the breast meat and break up into smallish pieces.
- The remaining meat should be checked for fine bones (and there are quite a few of them) and any shot. The only way to do this is by handling the meat with your finger tips so that you can feel the bones. You cannot necessarily find them by sight alone.
- Once the meat has been de-boned, process it until you have a smooth puree and add to the pork/venison mixture, with the cooled wine reduction.
- Line a large bread tin or a terrine mould with tin foil and oil lightly.
- Spread half of the pork mixture across the bottom.
- Cover with the chopped pheasant, pressing it down lightly as you go.
- Pour the remaining pork mixture over the top and cover with smallish pieces of broken bay leaves.
- Cover the top of the terrine with double-thickness of tin foil, making a lengthways pleat to allow the steam to rise.
- Place the tin into a large roasting tin and fill it with hot water so that it comes half-way up the side of the bread tin. Add further water as and when it is necessary
- Place in an oven preheated to 160 C/325 F/Gas 3 and cook for about an hour-and-a-half, to two hours.
- Test it with a skewer and if the juices are clear, then it is cooked.
- Allow to cool, unmould and then place in the fridge for 24 hours before slicing.
This terrine is quite delicate and may break up slightly when sliced. For extra firmness warp in bacon and/or weigh down, as described in terrine of pork 'Allium Sativum'.
Keep the carcass for stock making. Any cheapish red wine will be fine - no need to use an expensive sort. When unmolding, you will find that the bay leaves have not stuck to the top, so just brush them off.
I find that with large terrines, it is better to make them in a metal tin. However, the ceramic moulds are attractive, but I would only use them for small terrines, as they do not conduct the heat so well. --JuliaBalbilla 06:43, 8 February 2009 (UTC)
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