Game Terrine Recipes
GORDON'S RUSTIC PâTé
An impressive starter from Gordon Ramsay, that's surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop
Provided by Gordon Ramsay
Categories Buffet, Dinner, Starter, Supper
Time 1h50m
Yield Makes 1 litre
Number Of Ingredients 14
Steps:
- Prepare duck and chicken breasts and the pork fillet by trimming off any sinews and fat. Smash the garlic with the back of a knife to crush roughly. Mix the meats in a bowl with the garlic, thyme, Armagnac, oil and pepper (no salt at this stage). Cover and marinate in the fridge for 1-24 hrs, depending on depth of flavour that's required.
- Drain the meats from the marinade, which can be discarded, and cut into chunks of about 1.5cm. Heat the goose fat or butter in a large frying pan and fry the meats for 2 mins on each side to brown. Discard the garlic and thyme sprigs. Season and cool.
- Grease a 1kg terrine or loaf tin well. Arrange strips of bacon on the base and up both sides with enough overhanging to fold over. You will have a double layer of bacon on the base. Set aside.
- Soften the sausagemeat in a big bowl with a wooden spoon, then work in the cream and chopped herbs. To check the seasoning, shape a tbsp of the mixture into a patty and fry in a little oil for 2-3 mins, then taste and add more salt and pepper to the bowl, if needed.
- Mix the marinated meats into the sausagemeat. Scoop the mixture into the terrine, pressing down well and mounding up on the top. Pull the overhanging bacon strips up and over to cover.
- Heat oven to 180C/fan 160C/gas 4. Double-wrap the terrine top in foil, pressing well into the sides and twisting the ends to seal. Place in a large, deep-sided roasting pan and pour in boiling water to reach halfway up the sides. Bake for 1 hr, until the meat feels firm on top when pressed. Remove from the oven and leave to cool, then chill overnight.
- To serve, place the terrine in a pan of just-boiled water and leave for 3 mins to soften the bacon. Loosen the sides with a flat knife and ease the terrine out onto a board. Serve in slices with pear compote, some winter salad leaves and chunks of crusty bread.
Nutrition Facts : Calories 642 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Protein 37 grams protein, Sodium 3.56 milligram of sodium
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- Start by soaking the dried berries in the brandy. Set that aside while you work. Get a large roasting pan and fill it halfway with water. Set that in the oven and set the oven to 225F.
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- Next add the breadcrumbs, egg, parsley, thyme, juniper berries and garlic. Then the wine and brandy, season with the salt and pepper and mix everything together thoroughly, preferably with your hands.
- In a heavy-based frying pan heat the fat or oil and fry the game pieces for 2 minutes until nicely browned.
- Line a loaf tin or ceramic terrine dish with the stretched rashers of streaky bacon. Add a layer of forcemeat followed by a layer of game meat, then a layer of forcemeat followed by another layer of game meat.
- Fold the exposed strips of bacon over the top of the terrine and cover well with kitchen foil. If your terrine dish has a lid on it so much the better.
- Place the terrine dish in a roasting tin half-filled with hot water. Cook in the oven at 160C/325F/Gas 3 for approximately 1½-2 hours. Test with a skewer to see if it is cooked, if the skewer does not come out of the terrine piping hot then it is not ready.
- For the best possible texture and easy slicing, your terrine should be pressed as it cools. Find a piece of wood or plastic that fits snugly inside the terrine dish and weigh it down with a brick or two.
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