Shooting UK

From guns and gundogs to the latest shooting news; the complete online network for the British shooting community.

Venison and woodcock terrine

By Mark Hinge

Monday, 15 December 2008

Mark Hinge cooks up a delicious terrine of venison and woodcock

Ingredients
• Large onion • olive oil • venison • woodcock • pork mince • garlic • fresh rosemary • salt and pepper • bay leaf • streaky bacon

Method
1. Finely dice the onion and soften, being careful not to brown it, in some olive oil. Remove to a large mixing bowl to cool.

2. Finely dice the game, removing any sinew, skin or shot. You can do this
also in a food processor, but make it a coarse cut rather than a pulp. Add
the raw game to the onion mixture together with some pork mince (see tips), crushed garlic and finely chopped rosemary. Season and mix it well together.

3. Lightly oil a terrine, Pyrex dish or bread tin and lay down a row of bay
leaves and line the base with streaky bacon. Spoon the game mixture into
the dish, pressing it down slightly. Add some more bacon on the top and cover
the dish with tin foil.

4. Place the terrine in a larger roasting dish filled with hot water halfway up the side of the terrine. Cook at 180ºC for about 1¼ to 1½ hours, checking periodically. Once cooked, pour off most of the excess liquid juices from the terrine, and allow to cool. Once cool, make a lid the size of your terrine out of cardboard covered with tin foil. Weigh down the game terrine with a few hefty stones and leave it in the fridge overnight.

5. Enjoy the game terrine with some crusty bread and pickles or chutney.

Tips
For the terrine, I used two woodcock and took the time to remove every bit of
flesh. I used half the volume of woodcock to the venison and about a quarter in volume of pork mince, which is needed to keep it moist and give some self-setting “jelly”. As you fill the terrine, you can add sliced peppers or dried mushrooms if you wish. The terrine I made served 12 people.


CompPrevious
Welsh sea trout aioli

Welsh sea trout aioli

Sewin aioli The fish is pan-fried and the aioli...

CompNext
Oriental duck

Oriental duck

Japanese food is not all about sushi and raw fish....


Guns

Webley & Scott shotgun review

Webley & Scott shotgun review

The new Webley & Scott .810 shotgun is a reliable semi-automatic w... Read more


More in Guns...


News

Bird flu: sixth swan tests positive

Bird flu: sixth swan tests positive

A sixth swan from Abbotsbury Swannery in Dorset has tested positive fo... Read more


More in News...



Comments

Shooting Times Magazine

What's in this issue?

Don't miss our partridge and duck special in this week's Shooting Times (on sale Wednesday 1st September).
Plus, how to save money on feed on your shoot and as his Labrador nears the end of her pregnancy, Tony Jackson gets ready for the new arrivals. For all this and much more get down to your newsagents today!

Subscribe to magazine

Save up to 30% on a subscription to Shooting Times & Country Magazine, subscribe today!


Latest articles

BASC submits evidence to Parliament

BASC submits evidence to Parliament

After submitting written recommendations to the HASC, BASC see... Read more


Firearms control: deadline for submissions extended

Firearms control: deadline for submissions extended

Shooting community crashes Westminster computers as deadline for firea... Read more


More in Latest articles...


Subscribe to Shooting Times

Shooting Gazette Magazine

Save up to 30% on a subscription to Shooting Times & Country Magazine, subscribe today!