Makes: one large or two small terrines
The weather may be miserable but the great thing about winter if you’re a foodie is the delicious wild game available. Chef Tom Clarke, of Michelin-starred L’Ortolan in Reading, shares his recipe for this rich and tasty game terrine. Tear a chunk off a crusty baguette and enjoy!
- 12 pheasant breasts
- 24 wood pigeon breasts
- 6 venison fillets
For the marinade
- 200ml red wine
- 200ml port
- 200ml madeira
- 150ml cognac
- 6 cloves garlic, finely sliced
- 4 sprigs of thyme
For the terrine
- 100g fresh trompette mushrooms, julienned
- 200g pistachios
- 750g back fat, frozen & thinly sliced
- 500g smoked bacon, frozen & thinly sliced
For the parfait
- 500g chicken livers
- 500g unsalted butter
- 6 eggs
- marinade from the game
1Trim the game, and marinate in the fridge for 12 hours.
2Remove the game from the marinade and wrap in the back fat, place to one side.
3Line the terrine moulds with cling film and smoked bacon.
4Make the parfait by reducing the alcohol by 4/5 and allowing to cool, melt the butter and keep warm- put to one side.
5Take the eggs and chicken livers out the fridge and keep at room temp for 1 hour.
6Blitz the chicken livers and cool marinade, slowly add the warm butter and then the eggs, pass through a fine chinois straight away.
7Assemble the terrine, by putting the mixture into the already prepared moulds.
8Cook in bain-marie at 100C for 45 minutes.
9After 30 mins in the oven, check every 10 minutes with a probe.
10Still in the terrine mould cool down over ice for 20 minutes.
11Then put something on top of it to press it for 24 hours to hold it all together.
12To serve, slice and garnish.