Game Terrine

Ingredients

1 Terrine mould or Loaf tin
Pork (minced) 1lb
Streaky bacon 250g
Pork fillet (diced) 250g
Pheasant breast 4
Venison loin (diced) 200g
Port 1 glass
Garlic cloves (pureed) 2
Shallots (diced and cooked)
Pistachios 100g
Chopped (parsley) 20g
Salt and pepper to season

METHOD:

• Line a Terrine mould or loaf tin with cling film then the streaky bacon, set aside. In a bowl mix the pork mince with all the other ingredients. Season with salt and pepper and mix well. Fill the moulds ¾ way to the top and smooth over to for an even top cover with the streaky bacon then with the excess cling film. Cook in a bainmarie of water for 40 to 50 minutes. Allow to cool and place with weight on top such as a tray, place overnight in fridge. Turn out the terrine removing the cling film. Cut into 1cm thick slices and serve cold with freshly prepared salad, raspberry vinaigrette, sweet berry chutney or relish.

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