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Recipe supplied by Field to Fork Food.
Ingredients
900g. cubed game meat (venison,rabbit,partridge)
425g sausage meat
350g bacon
25g fresh breadcrumbs
3 tbsp fresh parsley (finely chopped)
1 tsp fresh thyme (finely chopped)
1 tsp mace
2 cloves garlic (minced)
1 large egg
Small glass of Madeira wine
Pinch of sea salt
3 tsp fresh ground black pepper
Vegetable oil
Method
Preheat oven to 160c.
Put your bread in a processor and blitz it to make your breadcrumbs, was place to one side.
In a large bowl, add your sausage meat, bread crumbs, parsley, thyme, egg, mace, garlic, Madeira wine and mix together by hand. Season with salt and pepper, mix one more time then place to one side. This makes your forcemeat.
Cube your game meat and add to a hot frying pan with some oil. Gently brown the meat. Once cooked, set aside.
Grab your Terrine dish or loaf tin and stretch out your bacon with the back of a knife. Place the rashers across the tin and push down, allowing for some bacon to hang over the edges.
Take a handful, or two, of forcemeat and push it into the tin, ensuring all gaps are filled. Next, add an even layer of mixed game meat. Repeat this two more times until you are left with a layer of forcemeat. Take the ends of the bacon and stretch them over.
Place the Terrine/loaf tin in a roasting dish and fill halfway with water. Pop it in the oven, cover the meat with a lid or a double layer of foil and cook for 90mins.
Once cooked, remove from oven and place on a cooling rack. Get a piece of cardboard or wood that will fit inside the dish and pop it on top. Add some weights, like a brick or some books or pans and really pack that meat in tight. Let it cool for a few hours then transfer to the fridge, ideally overnight (keeping pressure on top)
When you are ready to serve, cut it thin and serve with a nice pickle or chutney.
Ingredients
900g. cubed game meat (venison,rabbit,partridge)
425g sausage meat
350g bacon
25g fresh breadcrumbs
3 tbsp fresh parsley (finely chopped)
1 tsp fresh thyme (finely chopped)
1 tsp mace
2 cloves garlic (minced)
1 large egg
Small glass of Madeira wine
Pinch of sea salt
3 tsp fresh ground black pepper
Vegetable oil
Method
Preheat oven to 160c.
Put your bread in a processor and blitz it to make your breadcrumbs, was place to one side.
In a large bowl, add your sausage meat, bread crumbs, parsley, thyme, egg, mace, garlic, Madeira wine and mix together by hand. Season with salt and pepper, mix one more time then place to one side. This makes your forcemeat.
Cube your game meat and add to a hot frying pan with some oil. Gently brown the meat. Once cooked, set aside.
Grab your Terrine dish or loaf tin and stretch out your bacon with the back of a knife. Place the rashers across the tin and push down, allowing for some bacon to hang over the edges.
Take a handful, or two, of forcemeat and push it into the tin, ensuring all gaps are filled. Next, add an even layer of mixed game meat. Repeat this two more times until you are left with a layer of forcemeat. Take the ends of the bacon and stretch them over.
Place the Terrine/loaf tin in a roasting dish and fill halfway with water. Pop it in the oven, cover the meat with a lid or a double layer of foil and cook for 90mins.
Once cooked, remove from oven and place on a cooling rack. Get a piece of cardboard or wood that will fit inside the dish and pop it on top. Add some weights, like a brick or some books or pans and really pack that meat in tight. Let it cool for a few hours then transfer to the fridge, ideally overnight (keeping pressure on top)
When you are ready to serve, cut it thin and serve with a nice pickle or chutney.
