Game for a change at Christmas?By Jason King
November 28, 2012
With Christmas coming and guests on the horizon, a tasty terrine that feeds 10 might be a useful addition to your personal cookbook.
Jason King of The Wellington Arms, Baughurst, explain how it’s done
You can make a delicious vegetarian terrine using fresh pasata, grilled aubergines, peppers, basil and parmesan, topped with breadcrumbs and roasted in a water bath for a fabulous, crispy topping.
Our customers at the pub quite often bring in some game they’ve shot themselves. I love making a terrine with pheasant that perhaps wouldn’t work on its own, but in a terrine it works a treat.
I used to always soak the various fruit (prunes/apricots) before adding them to the terrine. However, I now do not as they act as a great sponge for soaking up all of the juices from the meat and help to keep the terrine firm.
Game Terrine of Local Venison, Rabbit, Wood Pigeon and Pork with our Bramley Apple Chutney
200g minced venison, shoulder or leg
1 rabbit, boned with heart, kidney and liver
2 wood pigeons, boned with heart and liver
300g free-range belly pork
150g free-range pork fat/spec
20 thin slices of pancetta
3 juniper berries, crushed
4 bay leaves
2 sprigs of thyme, picked
2 cloves garlic, finely chopped
Bramley apple chutney
1.5kg cooking apples, peeled and diced
350g onions, finely chopped
200g muscovado soft dark brown sugar
400ml malt vinegar
1 tbsp chilli powder/flakes
2 stems grated ginger
1tbsp fennel seeds
1tsp ground coriander seed
To make the chutney: combine all the ingredients in a large, heavy saucepan with a lid. Cook on a medium heat, simmering for one hour, stirring often. Remove the lid and continue cooking for a further hour, or until you have a smooth paste. Store in the fridge in an airtight container, or bottle in glass jars as we do. It keeps for a long time.
To make the terrine: You may be lucky enough to have a cousin in the family with a gun, to provide you with the odd bit of game. If you don’t, we suggest you ask your butcher in advance to bone and coarsely mince the game for you.
On the largest setting of your mincer, pass through the venison, rabbit, pheasant, pork and fat.
At the pub, we confit the livers and hearts and put them into the terrine whole to create an interesting cross-section when the terrine is sliced and served. Alternatively you could mince them into the mix. To confit, salt the livers, hearts and kidneys overnight. Next morning wash off the salt, then warm a little duck fat. Add the offal and cover with tin foil, and cook in the oven on 160ºC or until tender.
Mix together with crushed juniper berries, thyme, garlic and salt and pepper. Cover with cling film and allow to infuse overnight in the fridge.
Line a terrine mould with tin foil, triple folded for strength, with extra overhang to allow you to remove the terrine in one piece when cold.
Layer the pancetta into the terrine mould, with overhang pieces for the top, overlapping each other. Press the mince firmly into the mould to ensure a smooth shape. Add the confit offal randomly if using.
Top with bay leaves and cover with remaining pancetta. Cover the top of the terrine with foil.
Bake in the oven at 160ºC for about two hours in a water bath.
To test if it’s cooked, insert a metal skewer into the centre of the terrine. It should come out hot if the terrine is cooked.
When it’s cooked, remove from the water bath and leave to cook slightly.
About an hour later, place a heavy object on top of the terrine to press it down. We use an old house brick covered in tin foil and cling film.
Your terrine will taste better over time, so remember to make it a few days in advance.
To serve: Remove the terrine from the mould using the foil handles, and carefully peel off the tin foil, trying to retain the jelly around the terrine. Cut into thick slices, (1 cm-2 cm each). Dribble a little olive oil onto the surface of the terrine (to enhance colour and make shiny) with a fresh grind of black pepper. Serve with char-grilled hot toast and chutney.
The Wellington Arms is at Baughurst Road, Baughurst, Hampshire, RG26 5LP. Tel: 0118 982 0110.