Partridge terrine

recipe_terrine_1

This delicious and versatile terrine by Galton Blackiston can also be made with grouse or pheasant instead of partridge. Serve with toasted brioche and homemade Cumberland sauce.

Serves 10–12

Ingredients

6 fresh partridges (breasts removed and leg meat taken off the bone)

350g belly of pork (raw, skin off)

2 cloves of garlic (peeled)

2 tbsp Port

2 tbsp Marsala

2 tbsp orange juice

1 egg (beaten)

1 tbsp tarragon (chopped)

1 tbsp parsley (chopped)

1 tbsp mint (chopped)

1 tbsp chives (snipped)

150ml good chicken or game stock

250g thinly sliced, smoked streaky bacon

Salt and pepper

Cumberland sauce to serve

Method

Take four of the partridge breasts (select any damaged ones for this) and push through a mincer, together with the leg meat from all of the partridges, the belly of pork and the garlic. Place in a bowl and add the Port, Marsala, orange juice and a good seasoning of salt and pepper and mix well. Cover with cling film and place in the fridge to marinate overnight. 

The next day, add the beaten egg, chopped herbs and stock and mix thoroughly. 

Pre-heat the oven to 170˚C.

Line a 30cm (12") terrine with bacon, making sure that there is plenty of bacon overlapping the sides as you will use this to cover the top of the mixture.

Press half of the mixture firmly into the bottom of the lined terrine, then add the remaining eight breasts lengthways. Cover the breasts with the remaining mixture, followed by the overlapping rashers of bacon.

Place a piece of greaseproof paper over the top of the terrine, then cover the top with tinfoil. Put the lid on the terrine and cook in a bain-marie in the pre-heated oven for 1 hour.

After an hour, turn the oven temperature up to 200˚C, remove the lid, foil and greaseproof paper from the top of the terrine and cook for a further 15 minutes until the bacon on the top colours. 

Remove from the oven, cover the top of the terrine again with foil and place something heavy (such as a weight or stone) on top to keep it pressed down and leave to cool completely before refrigerating for at least two days. 

Serve with brioche toast and Cumberland sauce.

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