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Game terrine

Use whatever game you can get for this tasty recipe. It requires a little work, but the results are well worth the effort.

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  • selection of lean game meat, about 1kg/2¼lb in all, which could include:
  • breasts of pheasant (hung about 5 days)
  • breasts of pigeon
  • breasts of duck or other wild fowl
  • saddle and hindquarters of 1 rabbit, boned
  • saddle and hindquarters of hare, boned
  • lean strips of venison (from the leg or fillet)
  • oil or fat, for frying

For the forcemeat

To line the dish

  • 300g/10½oz streaky bacon, flattened with the back of a knife