Mark Hinge cooks up a delicious terrine of venison and woodcock
Ingredients for this recipe
- Large onion
- Olive oil
- Pork mince
- Fresh rosemary
- Salt and pepper
- Bay leaf
- Streaky bacon
- Finely dice the onion and soften, being careful not to brown it, in some olive oil. Remove to a large mixing bowl to cool.
- Finely dice the game, removing any sinew, skin or shot. You can do this also in a food processor, but make it a coarse cut rather than a pulp. Add the raw game to the onion mixture together with some pork mince (see tips), crushed garlic and finely chopped rosemary. Season and mix it well together.
- Lightly oil a terrine, Pyrex dish or bread tin and lay down a row of bay leaves and line the base with streaky bacon. Spoon the game mixture into the dish, pressing it down slightly. Add some more bacon on the top and cover the dish with tin foil.
- Place the terrine in a larger roasting dish filled with hot water halfway up the side of the terrine. Cook at 180ºC for about 1¼ to 1½ hours, checking periodically. Once cooked, pour off most of the excess liquid juices from the terrine, and allow to cool. Once cool, make a lid the size of your terrine out of cardboard covered with tin foil. Weigh down the game terrine with a few hefty stones and leave it in the fridge overnight.
- Enjoy the game terrine with some crusty bread and pickles or chutney.
For the terrine, I used two woodcock and took the time to remove every bit of flesh. I used half the volume of woodcock to the venison and about a quarter in volume of pork mince, which is needed to keep it moist and give some self-setting jelly. As you fill the terrine, you can add sliced peppers or dried mushrooms if you wish. The terrine I made served 12 people.