Make-Ahead Game Terrine

Made using a Terrine.


  • 500g sausage meat
  • 100g game livers, finely chopped
  • 175g fresh breadcrumbs
  • 1 egg
  • 3 tbsp finely chopped parsley
  • Leaves of 2 thyme sprigs, chopped
  • 1 tbsp chopped rosemary
  • 5 juniper berries, crushed
  • 2 cloves garlic, finely chopped
  • 1 tbsp brandy
  • 1 tbsp red wine
  • Salt and pepper
  • A little oil, for frying
  • 1kg game meat (see tip below), cut into 2cm thick strips
  • 300g streaky bacon, flattened with a rolling pin


  1. Preheat the oven to 170°C/325°F. Line the Terrine Mould or loaf tin with parchment.
  2. To make the filling, place the sausage meat and chopped livers in a large bowl and mix to combine. Add the breadcrumbs, egg, parsley, thyme, rosemary, juniper berries, garlic, brandy and wine, season then mix together thoroughly.
  3. Heat the oil in a heavy-bottomed frying pan and fry the game for approx. 2 minutes until browned.
  4. Line the Terrine Mould with the bacon strips and fill, layering the filling mix and game strips, finishing with a layer of the filling mix. Fold the bacon over the top, cover the top with foil and sit the loaf tin in a roasting pan half-filled with hot water. Cook for 1½-2 hours, testing to see if it is ready ─ a skewer inserted into the middle should come out piping hot.
  5. Allow to cool then refrigerate overnight, placing weight (like a plate and tin of food) on top ─ this will improve the texture and make it easier to slice.

Tip: You can use any game meat such as pheasant, pigeon, duck, rabbit or hare, or lean strips of venison.