With the game season well underway here is a recipe which will make use of any game that ends up on your kitchen table.
Ingredients
- 300g diced game meat (whatever is available)
- 250g minced pork shoulder
- 100g liver
- 1 egg
- Parsley
- Rosemary
- 3 juniper berries (crushed)
- 1 clove garlic
- Splash of brandy
- Salt and pepper
- 8 rashers streaky bacon
Method
- Line a 1lb loaf tin with the bacon leaving a little overhanging to cover the top
- Mix the pork, liver, egg, parsley, rosemary, juniper berries, garlic and brandy together
- Brown the game meat in a frying pan with a little oil
- Season all the meat and then layer them in the tin starting with the pork and finishing with the pork
- Cover the top of the terrine with the bacon, wrap in tin foil and bake in a bain marie at 160 degrees centigrade for 90 minutes