Terrine of Game by Chef Stephen Jeffers

Preparation Time:

15 mins

Cooking Time:

40 mins



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Even if terrine isn't something you would normally go for I urge you try this. I made it at a cooking lesson and it was demolished by my co-workers when I took it into the office!


150g Pheasant (deboned)

100g Minced port sausage meat

150g Wild duck and venison (diced)

1/4 Braeburn apple (peeled and diced)

6 Pistachio nuts (chopped)

2 Prunes (chopped)

1 Clove of garlic (grated)

Thyme (chopped)

1tbsp Brandy

Salt and pepper

3 Slices of Bayonne ham


1. Make the farce: Add minced port and chopped game into a bowl and mix well.

2. Add apples, pistachio, prunes, herbs and brandy. Season.

3. Lay 3 layers of clingfilm and ham on a bench, fill with the farce and wrap with the clingfilm well.

4. Poach in simmering water for 35-40 minutes and cool quickly.

Serve with a fruit chutney.