Game terrine – by Michael Connor
INGREDIENTS
12oz wild boar or venison
6oz chicken livers
6oz veal
6oz pork fat
2oz pistachio nuts
6 juniper berries crushed
2 bay leaves
1fl oz kirsch
2fl oz white wine
Pinch paprika
2 cloves ground
Milled salt and pepper
METHOD
Cut eight slices from the boar meat and finely chop along with the rest of the meat and fat. Place in a bowl and season.
Sprinkle with juniper paprika and cloves. Add the kirsch and wine and marinate for 24 hours. Add the pistachios and then pack half the mixture into a terrine pan. Cover with the boar slices and then add the remainder of the mixture.
Decorate the top with bay leaves and tightly cover. Place the pan in a deep dish half filled with water and bake at 150ºC for 75 minutes.
Allow to cool and then chill.
Michael Connor