Jacques Bernadou´s recipe for game terrine

Jacques Bernadou´s recipe for game terrine at home.

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""Home-made"" game terrine
By Jacques Bernadou.

Unless you´re a real chef, the best way to consume game is by making a terrine. Pâté can keep for a long time, it is easy to make and you will always be ready with a home-made jar when unexpected visitors turn up or for special occasions.

Here is a very simple recipe that works as well for deer, as for boar, doe or stag.
If you are afraid that your pâté will be too strong, replace some of the game meat with shoulder of pork. Up to 50%, the taste of the game is quite powerful, but if you are an enthusiast, you may prefer to serve your terrine in thin slices that preserve all the strength and flavour of the meat.

800 g. of game, shoulder or lean parts
150 g. pork ribs
100 g. of lard
3 onions
1 carrot
3 cloves of garlic
50 g. of duck fat (butter also works)
18 to 20 g. of salt
3 to 5 g. of pepper
3 sloes and a pinch of laurel in powder.

Cut the game into cubes and heat over a high flame in the duck fat without cooking it. The goal is to get some hints of grilled meat that will enhance the flavour of the game.
Pour the fat and the meat into a cold dish and refrigerate.
At a low heat without a lid, sweat the chopped onions, carrots and garlic in the rest of the duck fat.
Keep in a cold place with the meat.
Put everything through the meat grinder with a 6 mm plate, season, add some brandy and mix carefully.

If you want to cook a big terrine in the oven: butter your terrine dish lightly before filling it and place it in a hot oven for 75 minutes (160° C or 320° F).
For preserves, place in jars and sterilise for 2 hours after boiling point.

Tips:
To check if your pâté is cooked, stick a thin knife into it. The blade should come out dry.
When it comes out of the oven, pat down your terrine with a board and weight. That way, you will be able to cut thin slices without the pâté crumbling.
Allow your terrine to mature for at least 2 days in a cool place before serving.

What about vacuum sealing?
Cooking followed by vacuum sealing offers excellent results.
Smother the top of the pâté with egg yolk mixed with milk and make it golden brown over a hot flame. Let it cool before vacuum packing your terrines and finish cooking them for 90 minutes in boiling water. When they are vacuum sealed, small terrines will keep for 18 days in the fridge.