Partridge, pear and venison terrine with spiced pear chutney | Shooting UK
Cook up Partridge Pear And Venison Terrine With Spiced Pear Chutney with Shooting UK. Discover delicious game bird recipes that celebrate the best of British shooting cuisine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.shootinguk.co.uk.
Ingredients
- 3 pears
- 1 banana
- 35g sultanas
- 1 garlic clove
- 35g caster sugar
- 100ml white wine vinegar
- Pinch turmeric
- Pinch ginger powder
- 500g venison sausage meat *
- 12 partridge breasts
- 1 pear
- 50g caster sugar
- 500g streaky bacon
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