Game Terrine

With the game season well underway here is a recipe which will make use of any game that ends up on your kitchen table.




  • 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


  • 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
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