Game terrine – by Michael Connor

11 September 2006
Game terrine – by Michael Connor


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


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

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