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{{#seo:
|title=Terrine of game, Game recipe
|titlemode=replace
|keywords=#pheasant #wine #bayleaves #bread #venison #terrineofgame #pork #breadcrumbs #bones #mace #game
|hashtagrev=032020
|description=Game, when in season, is a healthier alternative to standard meat as it is low in fat
}}

{{Template:AdvancePreparation}}

[[Game]], when in season, is a healthier alternative to standard [[Meat|meat]] as it is low in [[Fat|fat]].

{{recipesummary
|TotalCalories = 5400
|PortionCalories = 192
|DatePublished=21st January 2013
|Author = JuliaBalbilla
|Servings = Servings: 28 - Makes 2 kg of paté
|Difficulty = 3
|TotalTime = 5 hours 30 minutes
|PrepTime = 30 minutes
|CookTime = 5 hours
|Image = [[Image:Terrine of game recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''A game to make! 😆''

4.76/5

But most definately worth the effort involved. 😍
[[User:Chef|Jerry]] 
</tr></td>
</table>

{{RecipeIngredients
| 2 [[Pheasant|pheasants]]
| 1½ bottles robust [[Red wine|red wine]]
| 6 [[Allspice berries|allspice berries]]
| A few [[Mace|mace]] blades
| 4 large [[Bay leaves|bay leaves]]
| 2 [[Rosemary#Sprigs of rosemary|sprigs of rosemary]]
| 570 g [[Belly pork|belly pork]]
| 4 bulbs [[Garlic|garlic]], peeled
| 500 g [[Venison|venison]], cut into large chunks
| 1 tablespoon [[Dried|dried]] mixed [[Herbs|herbs]]
| 4 tablespoons dry white [[Breadcrumbs|breadcrumbs]]
| [[Salt]] and [[Pepper|pepper]]
| Further [[Bay leaves|bay leaves]]
}}
===Method===

{{RecipeMethod
| Check the [[Pheasant|pheasants]] for any feathers.
| Put the them in a large pan with the [[Wine|wine]], [[Allspice|allspice]], [[Mace|mace]], [[Bay leaves|bay leaves]] and [[Rosemary|rosemary]].
| Bring to the [[Boil|boil]], covered, reduce heat and [[Simmer|simmer]] until the [[Meat|meat]] begins to fall away from the bone. This should take about 1¾ hours.
| Meanwhile, [[Mince|mince]] the [[Belly pork|belly pork]] in a [[Food processor|food processor]], with the [[Garlic|garlic]] until it has a smooth (but not too smooth) texture.
| Add the [[Venison|venison]], [[Herbs|herbs]] and [[Breadcrumbs|breadcrumbs]] and pulse so that the venison is chopped quite small but not puréed.
| Remove from [[Food processor|food processor]] and place in a bowl in the [[Fridge|fridge]].
| When the [[Pheasant|pheasants]] are cooked, remove them from the pan and set aside to cool.
| Strain the [[Wine|wine]] through a [[Jelly bag|jelly bag]] or muslin cloth.
| Return the [[Wine|wine]] to the pan, [[Boil|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 [[Pheasant|pheasants]] are cool enough to handle, start removing the [[Meat|meat]] from them. Use two bowls, one for the breasts and one for the rest.
| Slice the breast [[Meat|meat]] and break up into smallish pieces.
| The remaining [[Meat|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|meat]] with your finger tips so that you can feel the [[bones]]. You cannot necessarily find them by sight alone.
| Once the [[Meat|meat]] has been de-boned, process it until you have a smooth [[Puree|puree]] and add to the [[Pork|pork]]/[[Venison|venison]] mixture, with the cooled [[Wine|wine]] reduction.
| Line a large [[Bread|bread]] tin or a [[Terrine|terrine]] mould with [[Tin foil|tin foil]] and [[Oil|oil]] lightly.
| Spread half of the [[Pork|pork]] mixture across the bottom.
| Cover with the chopped [[Pheasant|pheasant]], pressing it down lightly as you go.
| Pour the remaining [[Pork|pork]] mixture over the top and cover with smallish pieces of broken [[Bay leaves|bay leaves]].
| Cover the top of the [[Terrine|terrine]] with double-thickness of [[Tin foil|tin foil]], making a lengthways pleat to allow the [[Steam|steam]] to rise.
| Place the tin into a large [[Roasting|roasting]] tin and fill it with hot water so that it comes half-way up the side of the [[Bread|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|fridge]] for 24 hours before slicing.
}}
===Serving suggestions===
Serve with nice [[Bread|bread]], [[Salad|salad]] and a good strong [[Cheese|cheese]].
===Variations===
Substitute the [[Pheasant|pheasants]] with 3-4 partridges or any [[Game|game]] birds.
===Chef's notes===
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'|terrine of pork 'Allium Sativum']].

Keep the carcass for [[Stock|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.
--[[User:JuliaBalbilla|JuliaBalbilla]] 06:43, 8 February 2009 (UTC)
{{Template:ThinkPig}}
{{RecipeLine}}
[[Category:Recipes|Game terrine]]
[[Category:Game recipes|Game terrine]]
[[Category:Garlic recipes|Game Terrine]]
[[Category:Meat recipes|Game terrine]]
[[Category:Pork recipes|Game terrine]]
[[Category:Starters|Game terrine]]
[[Category:Cooking with wine]]
[[Category:Boiled or simmered]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/pheasant|#pheasant]] [[Special:Search/wine|#wine]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/bread|#bread]] [[Special:Search/venison|#venison]] [[Special:Search/terrineofgame|#terrineofgame]] [[Special:Search/pork|#pork]] [[Special:Search/breadcrumbs|#breadcrumbs]] [[Special:Search/bones|#bones]] [[Special:Search/mace|#mace]] [[Special:Search/game|#game]]
</code>

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