Recipe Inspiration

Ingredients...

1 ltr Essential Cuisine Signature Chicken Stock Reduction

6 skinned pigeon breast

4 rabbit legs

4 chicken legs

1⁄2 venison loin trimmed

2 duck breasts skinned

2 chicken breasts skinned

2 guinea fowl breasts skinned

3 large carrots

300g green beans 4 shallots

sherry vinegar

hazelnut oil

french mustard

rosemary

thyme

bay leaf

garlic

salt and pepper

Method...

1. Peel and cut carrot into 1cm cube. Keep the trimmings. Blanch carrots and green beans separately. Refresh. Split beans lengthways when cold. Set aside. Finely chop shallots and soften in butter with rosemary and thyme. Set aside.

2. In a pan cover the rabbit and chicken legs with the Essential Cuisine Signature Chicken Stock Reduction, using water to top up. Add the carrot trimmings, rosemary, bay and thyme and cook until the meat comes off the bone. Strain the stock, putting back on the heat to reduce to about 300ml or it sets in the fridge when cold. Keep checking a spoonful at a time.

3. Strip and lightly shred the leg meat from the bones and remove all the gristle and sinew. Mix with the cooked softened shallots and about 1/3rd of the reduced stock. Add sherry vinegar, mustard hazelnut oil and salt and pepper . There should be enough liquid that it “bleeds” when squeezed. Mix in the cubed carrots and split beans.

4. In a hot pan, seal off the pigeon breasts with a little garlic and herbs. Brown both sides and cook in the oven until still pink in the middle. Rest and chill. Repeat for the duck breasts. Repeat for the chicken and guinea fowl breast, but ensure they are cooked all the way through. Slice the venison loin in 2 lengthways. Seal off the venison loin with garlic and herbs. Cook in the oven until still pink in the middle. Rest and chill.

5. To assemble the terrine, slice all the breasts in half lengthways. Place the pigeon breasts sealed side down in the bottom of the cling film lined terrine mould, squashing them in to fit. Brush with the reduced stock. Add a thin layer of the leg mix and press slightly to ensure it fills all the gaps and corners. Brush with the reduced chicken stock. Layer up all the breasts and
the venison loin 1 layer at a time, interspersing with the leg meat and chicken stock and pressing the leg meat between each layer. For best results, only use the leg meat mix to fill in the gaps between the loin and breasts. Fill up to the top, pressing as much meat in as possible.

6. Fold over the cling film and chill overnight in the fridge.

Chefs Tip

Add 10g of Essential Cuisine Game Glace for a deeper, richer finish.