INGREDIENTS
For the marinade:
3 tbsp port
3 tbsp Madeira
1 bay leaf, crushed
1 tsp garlic paste
1 tsp thyme leaves
1 tsp salt
1 tsp ground white pepper
For the terrine:
225g mixed game - pigeon breasts, partridge breasts, rabbit, cut into strips
8 chicken livers, cut into quarters
16 x rashers smoked streaky bacon
For the farce:
225g mixed game –pigeon breasts, partridge breasts, rabbit
250g pork belly
200g pork liver, minced
1 large onion, finely chopped
55g butter
90g lardons
½ tsp nutmeg, grated
½ tsp cayenne pepper
½ tsp ground allspice
1 tsp ground black pepper
1 large egg, beaten
2 tsp green peppercorns
Recipe continues
METHOD
Combine all the marinade ingredients and place the mixed game strips and chicken livers for the terrine in the marinade overnight. Drain and reserve the marinade. Mince the raw meats for the farce (mixed game, pork belly and pork liver).
Preheat oven to 180°C/ 350°F / Gas mark 4.
Meanwhile sweat the onions in the butter until soft but not coloured, allow to cool in the butter.
Combine the minced meats with onion, lardons, spices, egg and reserved marinade, mix well.
Layer the farce with the game strips and chicken livers, having first
Line the terrine with streaky bacon, then alternate between layers farce and mixed game strips. Fold the ends of the bacon over the top of the layers.
Push on the lid and cook in a bain marie for 1½ hours. Remove from the oven and leave in the bain marie to cool for 1 hour. Remove the lid and place a 2kg weight on a piece of board to fit the terrine in order to compress the meats. Leave the weight overnight.
Delicious served with toasted bread and cornichons.