Game terrine Archive

Ingredients

• selection of lean game meat, about 1kg/2¼lb in all, which could include:
• breasts of pheasant (hung about 5 days)
• breasts of pigeon
• breasts of duck or other wild fowl
• saddle and hindquarters of 1 rabbit, boned
• saddle and hindquarters of hare, boned
• lean strips of venison (from the leg or fillet)
• oil or fat, for frying
• 500g/1lb2oz sausage meat
• livers from all the game, finely chopped
• 2 handfuls fresh white breadcrumbs
• 1 egg
• 3 tbsp parsley, finely chopped
• few sprigs of thyme, leaves removed and chopped
• 5-6 juniper berries, crushed in pestle and mortar
• 2 cloves garlic, finely chopped
• splash of brandy
• splash of red wine
• salt and pepper
• 300g/10½oz streaky bacon, flattened with the back of a knife