Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Venison and woodcock terrine.


    Posts : 955
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Venison and woodcock terrine.

    Post  Admin on Thu Sep 12, 2013 5:55 pm


    • Large onion
    • olive oil
    • venison
    • woodcock
    • pork mince
    • garlic
    • fresh rosemary
    • salt and pepper
    • bay leaf
    • streaky bacon

    1. Finely dice the onion and soften, being careful not to brown it, in some olive oil. Remove to a large mixing bowl to cool.

    2. Finely dice the game, removing any sinew, skin or shot. You can do this
    also in a food processor, but make it a coarse cut rather than a pulp. Add
    the raw game to the onion mixture together with some pork mince (see tips), crushed garlic and finely chopped rosemary. Season and mix it well together.

    3. Lightly oil a terrine, Pyrex dish or bread tin and lay down a row of bay
    leaves and line the base with streaky bacon. Spoon the game mixture into
    the dish, pressing it down slightly. Add some more bacon on the top and cover
    the dish with tin foil.

    4. Place the terrine in a larger roasting dish filled with hot water halfway up the side of the terrine. Cook at 180ēC for about 1ŧ to 1Ŋ hours, checking periodically. Once cooked, pour off most of the excess liquid juices from the terrine, and allow to cool. Once cool, make a lid the size of your terrine out of cardboard covered with tin foil. Weigh down the game terrine with a few hefty stones and leave it in the fridge overnight.

    5. Enjoy the game terrine with some crusty bread and pickles or chutney.

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