Game and smoked pancetta terrine

As the cold evenings and dark mornings are upon us, here is a great reason to rejoice that autumn is here. Game is at its best just now and available from all good butchers, not those chain supermarkets I may add!

The great part about this recipe is that it can be prepared, cooked and pressed in advance in readiness for the family arriving in their droves!

Makes 1 large terrine

Ingredients

Selection of lean game meat, about 1kg/2¼lb in all, which could include:

oil for frying

For the forcemeat

2 packs of sliced, smoked pancetta

500g pork mince

2 handfuls fresh white breadcrumbs

1 egg

3 tbsp parsley, finely chopped

few sprigs of thyme  chopped

5-6 juniper berries, crushed in pestle and mortar

2 cloves garlic, finely chopped

splash of brandy

splash of port

salt and pepper

Preparation method

In a large mixing bowl combine the sausage meat, breadcrumbs, egg, parsley, thyme, juniper berries and garlic. Then the port and brandy, season with the salt and pepper and mix everything together thoroughly, preferably with your hands.

Cut the game meat into roughly same-size chunks.

In a heavy-based frying pan heat the oil and fry the game pieces for 2 minutes until nicely browned.

Line a ceramic terrine dish with the stretched smoked pancetta.

20131027-221603.jpg
Add a layer of forcemeat followed by a layer of game meat, then a layer of forcemeat followed by another layer of game meat. (If you like, you can put the same kind of meat in each layer, ie a layer of rabbit, a layer of pigeon and then a layer of pheasant). However many layers you make (I usually go for three) be sure to finish with a layer of the forcemeat.

<a href="http://foodetcblog.files.wordpress.com/2013/10/20131027-221843.jpg”>20131027-221843.jpg

20131027-221912.jpg
Fold the exposed strips of pancetta over the top of the terrine and cover well with kitchen foil.

20131027-222227.jpg

20131027-222302.jpg

20131027-222323.jpg

20131027-222344.jpg
Place the terrine dish in a roasting tin half-filled with hot water. Cook in the oven at 160oc  for approximately 1½-2 hours. Test with a skewer to see if it is cooked, if the skewer does not come out of the terrine piping hot then it is not ready.

For the best possible texture and easy slicing, your terrine should be pressed as it cools. Find a piece of wood or plastic that fits snugly inside the terrine dish and weigh it down with a brick or two and put int the fridge.

20131027-222515.jpg
Serve with chutney and a wedge of homemade bread

Big Al

Tags: , , , , ,

Categories: Recipes, Seasonal Food, Top tips

Author:Big Al

Hungry, Ambitious, growing and eating my own produce. Living life to the max, Treat every meal as if it were your last!

Subscribe

Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

%d bloggers like this: