This recipe uses the following Essential Cuisine products:
Line terrine mould with cling film, ensuring a quantity at least the size of the terrine mould is left over the side, and set aside
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
In a pan cover the rabbit and chicken legs with the Essential Cuisine 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.
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, salt and pepper to taste. Remember to slightly over season as the taste “softens” when it sets. There should be enough liquid that it “bleeds” when squeezed. Mix in the cubed carrots and split beans
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 step 7 for the chicken and guinea fowl breast, but ensure they are cooked all the way through
Slice the venison loin in 2 lengthways. Seal of the venison loin with garlic and herbs. Cook in the oven until still pink in the middle. Rest and chill.
To assemble the terrine, slice all the breasts in half lengthways. Place the pigeon breasts sealed side down in the bottom of the 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 1 layer at a time, interspersing with the leg meat and chicken stock and pressing the leg meat between each layer. For the middle layer use the venison loin, pressing breast and leg meat around it. 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.
When full, fold over the cling film from the sides, then the ends, pulling it tight as you do. With a toothpick or small knife, make a small incision in each corner. Place an empty terrine mould on top and press slightly. Excess liquid should spill out of the holes, so there will not be too much jelly when set.
Chill overnight in the fridge. The mould on top must be kept straight or the terrine will have uneven sides when cut.
After 24 hours, remove from the fridge, lift off the empty mould and carefully unwrap the cling film. It should now be completely set. Re wrap in fresh cling film and chill until needed, only removing from the fridge when it is cut and served.
Chef Tip – Replace any of the meats from the recipe with your own favourite. Try serving with different chutneys and croutons