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Serves 8 - 10
Ingredients
100g pork belly
100g pork shoulder
4 pigeon breasts
100g venison haunch
100g foie gras
100g duck confit in duck fat
6 slices of prosciutto ham or other air-dried ham
Tarragon leaves
Salt and pepper
Method
Start by dicing the pork meat and confit into cubes and cook slowly for 11/2-2 hours until tender. When cooked, remove from fat and cool. Keep the different meats separate.
Pan fry pigeon breasts with oil and butter for 3-4 minutes on each side and leave pink on the inside. Skin and slice in half.
Roast the venison steak for a few minutes, depending on the thickness, and keep it pink on the inside. Slice 1cm thick.
Using a non-stick pan, sear slices of foie gras for a few seconds on each side until slightly coloured.
Lightly oil the terrine mould and line with a damp tea-towel and a double layer of cling film. Next, line with slices of ham making sure not to leave any gaps.
Season all meats with salt and pepper before you start layering. Add pork with tarragon leaves, then layer the rest of the ingredients, pressing firmly Finish with another layer of pork.
Place weights on a plate on top of the terrine and leave to set overnight in the fridge.
Unwrap and slice. Serve with pear or other fruit chutney and toasted brioche slices.
Ingredients
100g pork belly
100g pork shoulder
4 pigeon breasts
100g venison haunch
100g foie gras
100g duck confit in duck fat
6 slices of prosciutto ham or other air-dried ham
Tarragon leaves
Salt and pepper
Method
Start by dicing the pork meat and confit into cubes and cook slowly for 11/2-2 hours until tender. When cooked, remove from fat and cool. Keep the different meats separate.
Pan fry pigeon breasts with oil and butter for 3-4 minutes on each side and leave pink on the inside. Skin and slice in half.
Roast the venison steak for a few minutes, depending on the thickness, and keep it pink on the inside. Slice 1cm thick.
Using a non-stick pan, sear slices of foie gras for a few seconds on each side until slightly coloured.
Lightly oil the terrine mould and line with a damp tea-towel and a double layer of cling film. Next, line with slices of ham making sure not to leave any gaps.
Season all meats with salt and pepper before you start layering. Add pork with tarragon leaves, then layer the rest of the ingredients, pressing firmly Finish with another layer of pork.
Place weights on a plate on top of the terrine and leave to set overnight in the fridge.
Unwrap and slice. Serve with pear or other fruit chutney and toasted brioche slices.
