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Partridge, pear and venison terrine with spiced pear chutney

What better starter for your Christmas than this easy-to-prepare terrine, comprising partridge, pears and minced venison

Venison terrine

Pick of the season

Chutney ingredients

3 pears
1 banana

35g sultanas

1 garlic clove

35g caster sugar

100ml white wine vinegar

Pinch turmeric

Pinch ginger powder

Terrine ingredients

500g venison sausage meat *

12 partridge breasts

1 pear

50g caster sugar

500g streaky bacon

* Alternatively, you can flavour your own minced venison by adding half teaspoonful each of ground mace and ground allspice, one teaspoonful of ground juniper berries, 50ml cold water, and salt and pepper to season.

Method  – Chutney

  1. Roughly chop the pears, finely dice the shallot and combine with all other ingredients in a pan.
  2. Cover with a lid and bring to a simmer on a medium heat. Cook until pears are soft.
  3. Remove the lid and allow the chutney to reduce and thicken, stirring occasionally to stop it sticking to the pan
  4. Leave to cool and either serve with terrine or store in Kilner-type jar

Method – Terrine

  1. Season the partridge breasts and pan sear to seal the meat. Set aside and allow to cool.
  2. If you are flavouring your own minced venison rather than using sausage meat (see ingredients above) add the spices and seasoning to the water and throughly mix in with the venison mince.
  3. Next, peel and cut the pear into slices roughly the thickness of a £1 coin. Melt the sugar over a medium heat in a pan with a splash of water. Once it has dissolved, add the slices of pear and cook until soft. Remove and cool.
  4. To build the terrine, line a terrine mould by overlapping the streaky bacon so that no gaps are showing, with some overhanging the sides to cover once filled. Then place a layer of venison,six partridge breasts, a thin layer of venison, followed by the pear slices. Repeat the process, finishing with venison, and fold over the overlapping bacon. 
  5. Place a sheet of parchment paper over the top of the terrine, put on the lid and cook in an oven at 165°C for about 2 hours, until the centre is piping hot.
  6. Allow to cool before removing from the mould and slicing. Serve with the pear chutney and some crusty bread.

This recipe is by Ian Hamilton, head chef at The Three Cups Inn on Stockbridge High Street in Hampshire. He was asked to create a starter for a Christmas meal that would be delicious and easy to prepare – and this recipe is what he suggested.

Three Cups Inn