1lb of minced fatty belly pork
1lb of minced pork or lambs liver
1lb of mixed chopped game
One large egg
Salt and Pepper to taste
12 rashers of plain bacon with the streaky attached.
A 2 x 2 lb loaf tins and a baking tray with water
Turn the oven onto 200 deg and pre heat.
Combine the meat ingredients in a dish (roughly) adding a teaspoon of salt and half a spoon of black pepper. Roughly chop the streaky part of the bacon rasher and add to the mix...add the egg and mix again...
Line the loaf tins with the remaining rashers overlapping slightly and poor the meat mix into the tins splitting equally...place both tins into the baking tray with about an inch of hot water and place in the pre heated oven and cook for half an hour at 200 deg turning down to 170 for an hour...keep checking the water tray and top with hot water when required. Turn it down a little if it looks like it is burning on the top.
Remove from the oven and let cool...with a sharp knife run round the edge of the loaf tins to loosen and turn out onto a square of tinfoil...if sticking, warm the tin with hot water to aid the release. This terrine can be frozen but will keep for a good week in the fridge...you can also add nuts or chopped mushrooms to add texture to this mix.
Eat with a good salad and some crusty bread or just slices in a fresh bread cake...a good brown beer is super to accompany this great game terrine.
Edited by potshot, 17 August 2012 - 06:54 PM.