Terrine of Game by Chef Stephen Jeffers
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)
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.