Jamie King's game terrine
The Wellington Arms
The Wellington Arm's head chef Jamie King
Says Justin: "At the pub we confit the livers and hearts and put them into the terrine whole to create an interesting cross section when the terrine is sliced and served. Alternatively you could mince them into the mix, as suggested by the recipe.
To confit, salt the livers, hearts and kidneys and leave overnight. The next morning wash off the salt. Warm a little duck fat in a saucepan, add the offal and cover with tin foil then cook in the oven at 160C or until tender."
For the terrine
200g minced venison, shoulder or leg
1 rabbit, boned with heart, kidney and liver
2 wood pigeon, boned with heart and liver
300g free-range belly pork
150g free-range pork fat/speck
20 thin slices of pancetta
3 juniper berries, crushed
4 bay leaves
2 sprigs thyme, picked
2 cloves garlic, finely chopped
For the bramley apple chutney
1.5kg cooking apples, peeled and diced
350g onions, finely chopped
200g muscavado soft dark brown sugar
400ml malt vinegar
1 tbsp chilli powder/ flakes
2 rhizomes ginger, grated
1 tbsp fennel seeds
1 tsp ground coriander seed
To make the chutney
1. Combine all ingredients in a large, heavy saucepan with a lid. Cook on a medium heat simmering for 1 hour, stirring often.
2. Remove lid and continue cooking for a further hour, or until you have a smooth paste.
3. Store the chutney in the fridge in an airtight container or bottle in a glass jar. It keeps for a long time.
To make the terrine
1. On the largest setting of your mincer, mince the venison, rabbit, pheasant, pork and fat.
2. Mix the meat together with the crushed juniper berries, thyme, garlic and salt and pepper. Cover with clingfilm and allow the mixture to infuse overnight in the fridge.
3. Line a terrine mould with tinfoil, triple folded for strength, with extra overhang to allow you to remove the terrine in one piece when cold.
4. Layer the pancetta into the terrine mould, overlapping the pieces and leaving some lengths hanging over the edges to cover the top.
5. Press the mince firmly into the mould to ensure a smooth shape. Top the terrine with bay leaves and cover with the remaining pancetta.
6. Cover the top of the terrine with foil and bake in the oven at 160C for about 2 hours in a water bath.
7. To test if the terrine is cooked, insert a metal skewer into the centre of the terrine. It should come out hot if the terrine is cooked. Once the terrine is done, remove it from the water bath and leave it to cool slightly.
8. About an hour later place a heavy object on top of the terrine to press it down. We use an old house brick covered in tinfoil and clingfilm.
9. Your terrine will taste better over time, so remember to make it a few days in advance.
1. Remove the terrine from the mould using the foil overhangs, and carefully peel off the top foil, trying to retain the jelly around the terrine.
2. Cut the terrine into thick slices, (1-2cm each).
3. Dribble a little olive oil onto the surface of the terrine (to enhance its colour and make it shiny) with a fresh grind of black pepper.
4. Serve with hot toast and bramley apple chutney.
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