We've got a delicious game terrine on the menu at the moment, which makes a perfect festive season starter. Head chef John has shared his recipe....
- 20 rashers streaky bacon
- 500g sausage meat
- 200g chicken livers, sinews removed
- 6 pigeon breasts
- 2 pheasant breasts
- 2 duck breasts
- 3 sprigs thyme, leaves picked
- 20g parsley
- 2 cloves garlic, finely chopped
- 2 handfuls fresh white breadcrumbs
- 1 egg, beaten
- Salt & pepper
Double-line a terrine mould with cling film, and spray with oil. Line the mould with the bacon in a single layer.
Dice all meat into roughly 2cm cubes, and mix all the remaining ingredients together thoroughly. Fill the bacon-lined mould with the mix, packing it tightly to ensure there are no air pockets. Using the clingfilm, pull the bacon up around the mix and wrap over the top. Place the terrine mound in a bain marie in the oven at 180 degrees C for two hours. Allow to cool and refrigerate overnight, still in its mould. Remove from the mould, rewrap and slice. Serve with cornichons, pickled girolles and toast.