Pork, Pheasant and Damson Terrine
- 6-8 rashers of streaky bacon
- 300g liver
- 1 small onion
- 1 clove of garlic
- 350g pork sausage meat
- 2 hard-boiled eggs
- 1 teaspoon chopped herbs (sage and thyme)
- 340g cooked pheasant
- 1 jar Damson Plum Jelly
- 1 bay leaf
- Flour and water paste
- 300-450ml jellied stock
Preparations must begin two days in advance.
Take a small earthenware terrine or loaf tin. Line across the bottom and sides with bacon, making sure that there is plentiful overhang with which to cover the top.
Mince the liver with the onion and garlic and add to the sausage meat. Season well, add the chopped eggs and herbs, and put a layer of this farce on the bottom of the terrine.
Cut the pheasant meat into fine strips and arrange in alternate layers with the rest of the farce and the Damson Plum Jelly until the terrine is full, ensuring that the top layer is of farce.
Top with the bay leaf and fold over the ‘overhanging' bacon to seal.
Place the lid on and seal around the edge with a paste of flour and water. If your dish has no lid then seal with a double layer of foil and omit the flour and water paste. Stand in a roasting-tin half of water and cook in a moderate oven for 1-1 ½ hours. Take out, remove the lid, and put a weight on the top (not more than 1kg).
Leave until the next day, then fill up the sides of the terrine with good jellied stock. Leave until quite set and then turn out.
N.B should you have trouble turning out your terrine, place the dish in hot water for a matter of seconds. This should warm the jellied stock enough to allow you to turn out your terrine.