Game Terrine, Truffle Dressing

Game Terrine, Truffle Dressing

A great dish which showcases the best of British game. Fantastic as a starter, this can be prepared in advance for quick service when guests require attention!

This Game Terrine is served with a truffle dressing, crushed walnuts and dried cranberry. Best served with a big chunk of toasted brioche.

Game Terrine, Truffle Dressing
Serves 6/8


For the Terrine: 800g Mixed Game Breasts (E.g. Pigeon, Pheasant etc), 300g Finely Minced Game Trimmings and Pork Fat (Equal Quantities), 75g Pancetta (Chopped), 1 Garlic Clove (Crushed), 2tsp Thyme Leaves, 3 Bay Leaves, 200ml Game Stock, 3 Gelatine Leaves, Sea Salt, Cracked Black Pepper

For the Dressing and Accompaniments: 200ml Crème Fraîche, 50g Grated Truffle, 1tsp Lemon Juice, 1/2tsp Truffle Oil, 75g Chopped Walnuts, 75g Chopped Dried Cranberry, Sliced Truffle


1) Pre heat your oven to 160c. Line a terrine mould with some baking parchment to make it easier to remove the terrine once cooled. Combine the game breasts with the minced trimmings, pancetta, garlic, thyme and season with a little sea salt and black pepper. Place the bay leaves on the bottom of the terrine mould and spoon the mixture over the top and flatten.

2) Cover the terrine with kitchen foil and transfer to the oven and cook for around 2 hours or until the game is cooked through. Once cooked, remove from the oven and allow to cool.

3) Bloom the gelatine leaves in a little cold water. Meanwhile, heat the stock in a small saucepan. Add the gelatine leaves to the stock and remove from the heat – stirring to combine. Pour the stock evenly over the terrine. Place the terrine in the fridge to set for at least 24 hours.

4) Meanwhile, make the dressing by combining the crème fraîche with the grated truffle, truffle oil and lemon juice – mix well to combine. Store in the fridge until ready to serve.

5) When the terrine has set, remove from the mould and slice. Serve with the truffle dressing, the chopped walnuts, dried cranberries and sliced truffle.