Well after receiving a few comments from fellow tweeters and craft bloggers alike (check out my craft blog at With a Personal Touch), I thought I’d have a go at posting details of some of my home cooking creations.
I love making terrines and find them a great way to share the lovely selection of game we receive from my husbands father. They always seem very popular with family and friends, to the point where I now recieve requests to make them.
The first terrine I ever made was a version of Hugh Fearnley Whittingstalls from the River Cottage Cookbook adjusting the game selection depending on what had been caught, but generally it included a mixture of rabbit, pigeon and pheasant. This is a very meaty affair with the only other flavourings being a hint of juniper and garlic.
Just before Christmas the father-in-law sent me home with over a kilo of pheasant meat and an order for a terrine for his Christmas hamper, so I thought rather than just following the HFW terrine with just one meat I thought I’d experiment with some alternative complimentary flavours. So I deliberated over pheasant and apricot? sounds nice but a bit too light and a hint of a summer feel to it. Perhaps pheasant and cranberry? festive and wintery perfect but maybe a little too like the Christmas dinner many will be having. Pheasant and Chestnut? Perfect!
Pheasant and Chestnut Terrine
400g of phesant meat, ideally a mixture of breast and leg, chopped into small strips.
50g of butter
200g of onion finely chopped
3tsp of finely chopped sage
zest of one lemon chopped
1 clove of garlic crushed
1 large egg
50g of pork back fat
500g of good quality sausagemeat
2 tbsp brandy
2 slices of white bread blitzed into breadcrumbs
100g of chestnuts (I used the Merchant Gourmet pack of cooked and peeled) chopped into chunks
8 rashers of streaky bacon
To make the forecemeat
Heat the butter in a saute pan and gently fry the onions until soft and transparent. Mix through the lemon zest, garlic and sage and leave to cool. Using a blender with the blade in, mix together the sausagemeat and back fat so that it forms a meaty paste. Add the onion mixture and mix. Then add the breadcrumbs to give it some texture, a splash of brandy, and finally the egg to bind. This is your cement-like forecmeat micture for the terrine
To make the terrine
Line a terrine or loaf tin with the rashers of streaky bacon, this works best when you have stretched the bacon with the back of a knife. leave enough of an overhang to fold over the top.Place a layer of the forecmeat in the bottom, top with a layer of phesant and then repeat. Fold over the overhanging bacon to envelop the meat mixture.
Cover the terrine with some foil and place in a roasting tin filled with hot water so that it is 3/4 up the terrine tin to cook at 180C / Gas Mark 3 for 1hr 40min. Test it is cooked by placing a skewer in and checking it is piping hot. Once cooked, you need to press it. I wrap a house brick up and place on top (just the right size) and leave to go completely cold.
Then refrigerate for a couple of days for the flavours to develop and enjoy. It is great with some homemade chutney and crusty bread.
Wow, well that’s my first foodie post which I hope you’ll enjoy reading, hopefully the next one won’t take so long (took four hours to learn how to get photo’s side by side!!) and can’t wait to get creative and share again.