Three Game Terrine Layered with Fresh Rosemary
Rioja match: Selected by Sarah Jane Evans MW
Choose the elegance of a Gran Reserva Rioja with its delicate red fruit overlaid by fine oak. This classic pairing brings out the sweetness of the game, and balances the richness.
Preparation time: 25 minutes, 2 hours to chill
Cooking time: 90 minutes
Serves: 4-6 as a starter
- 1 tbsp olive oil
- 1 duck fillet, skinned and cut into 1 cm strips
- 300g pigeon breast fillets, cut into 1cm strips
- 150g pheasant breast fillets, cut into 1cm strips
- 3 long sprigs of rosemary
- 300g streaky bacon
- 100g white bread, crusts cut off
- 3 tbsp parsley, chopped
- 6 juniper berries, crushed
- 3 garlic cloves, crushed
- 450g sausage meat
- 250g chicken liver
- 1 egg, beaten
- 2 tbsp Rioja red wine
- Heat the oil in a frying pan and cook the duck fillets for 2–3 minutes over a high heat until browned. Set aside and repeat with the pigeon and pheasant, cooking in batches. Season well and allow to cool.
- Preheat the oven to 170°C, fan oven 150°C, gas mark 3.
- Grease a 900g loaf tin and lay the two rosemary sprigs along the bottom. Stretch the bacon rashers with the back of a knife. Use the bacon to line the tin slightly overlapping the rashers and leaving the ends overhanging the tin. Reserve 3–4 rashers.
- Put the bread, remaining rosemary, parsley, juniper berries and garlic in a food processor and whizz to make breadcrumbs. Add the sausage meat and liver and blend again. Add the egg and wine, season well and pulse briefly. Spread a small amount of this mixture in the tin and press in a few strips of game. Cover with more sausage meat mix and continue to layer, finishing with the sausage meat mix. Fold over the overhanging strips of bacon; patch with pieces of reserved rashers. Cover with foil. Place in a roasting tin and half fill with boiling water. Cook for 1½ hours till the juices run clear and a skewer inserted into the centre is hot when removed.
- Remove from the oven and pile 5 tin cans on top of the foil to act as weights; leave for 2 hours. Put in the fridge, still with the weights on, for 2 hours. Once cool, cut into slices.