Sunday, October 31, 2010

Game pie/ terrine/ Game pate en croute

An excellent example of how far behind on blog posts I am - this is from 49 weeks ago. Where does the thyme go eh? [answer - in the game pie]

Another recipe from the Readers Digest bible. It uses sour cream (can substitute creme fraiche) instead of water - really changes the texture.

200g plain flour
50g butter
50g lard
1 egg yolk
1/2 tsp salt
3 tbsp/ 45ml sour cream/ creme fraiche

The first couple of times you tend to stick to the recipe for the filling. After you've got a feel for it you can just make it without measuring or add anything else you want - pistachios, mushrooms, apricots soaked in brandy, sauteed apples, cranberries etc.


Filling1
250g cooked ham
750g boneless game
30ml white wine/ vermouth
45ml brandy




Filling2
1kg minced pork - equal quantities fat & lean (belly or shoulder is ideal)
125g chicken liver (save from the giblets when you buy whole chickens) finely chopped
2 eggs
2tsp ground allspice
1tsp ground nutmeg (1 tend to use mace instead)
Approx 1tsp salt
Approx 1tsp ground pepper
Half the ham & game from filling 1 above is but into 1/2 in strips, the rest cut smaller then marinade in the wine & 1/2 the brandy for 30 mins.
The other half of the ingredients is a bit all-in-one. I find it easier to put the chicken livers through the mincer with the pork. After mincing mix together with the egg, other 1/2 of brandy, spices & fresh thyme/ sage (or both) & seasoning. You can make a small piece of the mix as a mini burger to test seasoning - should be quite spicy - flavour lessens when cold.
Roll out your pastry & line the greased terrine mould (springform ones are great for this - solves problem of turning out). Spoon in 1/3 of the pork mince mix and smooth off. Place in 1/2 the strips of game & ham, add another 1/3 of the pork mix, another layer of the game and ham and finish with a layer of the pork mix. Place the pastry lid on top and seal the edges. Make a small hole in the top for steam to escape or the pastry bursts open. Refrigerate for 1/2 - 1 hour for the pastry to set (this also helps seal it). Then cook in pre-heated oven at 200 oC for 15 minutes then turn down to 175 oC for c. 1 hour. Easiest to use a temperature probe (see more on previous blog post) and test the middle. Food safety guidelines suggest 70 oC for 2 minutes or 74 oC for 30 seconds.

Cool down after cooking & keeps in fridge up to 5 days. Slice & allow to come to room temperature before eating. Nice with celariac/ parsnip remoulade and lemon and lavender chutney.

Related posts

1001 kitchen tips #32 - using a temperature probe
Lemon and lavender chutney
Some other terrines

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