Game Terrine

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Game Terrine

Makes 30 portions - can be frozen for up to 3 months.


2 Fresh Pheasants
1 Fresh Small Chicken
700g Minced Pork
300g Smoked Streaky Bacon
240g Sultanas
2 tbsp Brandy
240g Chestnuts
Handful Chopped Fresh Herbs
Finely Grated Rind of Orange
2 tsp Wholegrain Mustard
tsp Ground Nutmeg
Salt and Pepper



Line 2 terrine moulds with cling film and then line with the bacon.

Chop the remaining bacon.

Soak the sultanas in the brandy.

Bone out the chicken and the pheasants, finely chop the leg meat and slice the breasts into fillets.

Mix the pork meat the chopped bacon, the chopped pheasant and chicken legs together with all the remaining ingredients except the breast fillets.

Carefully place half of the mixture in the terrine dishes then add a layer of the fillets, top with the remaining meat, fold over the bacon and cover completely with cling film and then tin foil.

Cook in a bain marie at 180 deg for approx 1 hour or until at 75 deg. Press until cold.