Classic British Game Terrine

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 06/15/21
Classic game terrine
Elaine Lemm
Prep: 15 mins
Cook: 105 mins
Total: 2 hrs
Servings: 8 servings
Yield: 1 terrine
Nutrition Facts (per serving)
684 Calories
48g Fat
5g Carbs
54g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 684
% Daily Value*
Total Fat 48g 62%
Saturated Fat 16g 78%
Cholesterol 202mg 67%
Sodium 1416mg 62%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 54g
Vitamin C 2mg 12%
Calcium 41mg 3%
Iron 3mg 17%
Potassium 842mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are many ways to serve game, but one winner of a method is in a terrine. Especially if you have a variety of meats to use. This versatile game terrine recipe uses any mixture you may have on hand. But don't worry, if you only have one type on hand, you can still come out with equally great results!

The meats are layered up in a forcemeat made of sausage meat, spices, breadcrumbs, egg, and seasoning, which when combined become the binding agent that holds everything else in place.

The terrine's versatility shines even further as the dish works at any occasion from a formal dinner starter, through to a simple lunch dish when served with a green salad, pickles and lots of crusty bread. 

Making a terrine does take a little time, but the result is spectacular in both taste and appearance, and you will be glad you made it!

Ingredients

  • 1 ounce (25 grams) fresh breadcrumbs, brown or white

  • 3 tablespoons parsley, finely chopped

  • Pinch dried thyme

  • 1 teaspoon mace

  • 1 pound (425 grams) sausage meat

  • 2 cloves garlic, minced

  • 1 large free-range egg

  • Small glass of port

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

  • 12 ounces (350 grams) bacon

  • 2 pounds (900 grams) lean game meat, cut into chunks

  • 2 tablespoons vegetable oil

Steps to Make It

  1. Gather the ingredients.

  2. Together in a large mixing bowl mix the breadcrumbs, parsley, thyme and mace, and stir. Then add the sausage meat, the garlic, egg, and Port.

  3. Then - if you feel like getting your hands dirty - mix with your hands until all the ingredients are combined. (Using your hands ensures an even mix.) Season generously with salt and pepper and mix again.

  4. Stretch and flatten each slice of bacon using the back of a knife and line a 2 lb. (1 kg.) terrine dish or metal loaf tin, allowing the excess to hang over the sides.

  5. Heat the oil in a large frying pan and cook the game pieces for a couple of minutes to brown lightly.

  6. Divide the forcemeat equally into three portions. Place one layer in the bottom of the terrine dish. Add a layer of game pieces either a mix of varieties or the same kind of meat. Repeat, finishing with a layer of the forcemeat.

  7. Preheat the oven to 325 F / 160 C / Gas 3.

  8. Fold the overhanging strips of bacon. Cover with a lid if you have one, or use a double layer of foil.

  9. Half fill a roasting tin with boiling water, pop the terrine dish in and cook in the center of the preheated oven for 1 1/2 hours. Test the heat of the center of the terrine using a meat thermometer, if above 185 F/85 C the terrine is cooked. 

  10. Once cooked, remove from the oven and place on a baking tray. The terrine needs to be lightly weighted as it cools, this will give a much better texture plus make the terrine easier to slice. To do this, use a piece of cardboard wrapped in foil or wood to fit within the rim of the terrine. Weigh down with a couple of heavy tins or even small bricks.  Leave the terrine like this in a cool place for a maximum of two hours. Then, still with the weights on, place into the refrigerator and leave until completely cold, preferably overnight if you can. 

  11. Serve the terrine cold in thick, hearty slices with cornichons, salad, and crusty bread. If you do not eat all the terrine, wrap any remaining tightly in foil and store in the refrigerator, it will keep for 3 to 4 days this way. The terrine is not suitable for freezing. 

Notes on Which Game to Use for the Terrine

  • Breasts of pheasant, pigeon, duck or any other wild

  • Strips of lean venison

  • Leg or saddle meat from hare or rabbit meat