Pigeon, Hare & Ham Terrine Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1: Hare,
2: Pigeon breasts,
2/3 cup: Dry white wine,
1/4 cup: Cognac,
4: Juniper berries,
2: Shallots,
Oil for frying,
4 ounce: Pork fat,
1 tsp: Dried thyme,
1: Egg,
Fine sea salt,
Freshly ground black pepper,
1 lbs: Tissue-thin slices of pork fat or unsmoked streaky, (fatty) bacon
8 ounce: Good quality cooked ham, in 1 inch cubes
Aspic powder or powdered, (unflavoured) gelatine, to thicken
Garnish:,
Gherkins,
Bay leaf,
Directions:
Remove all the meat from the hare and place it together with the
skinned, boned and lightly beaten pigeon breasts in a bowl. Add the
wine, and Cognac and crushed juniper berries and leave to marinate in
a cool place overnight or for 48 hours if possible. Turn the meat
frequently.
Drain the meat and pat dry. Strain the marinade and reserve the
liquid. Preheat the oven to 375 F. Slice the shallots and saute them
lightly in oil. Reserve 5-6 large pieces of hare, and the pigeon
breasts and cut into strips. Mince (grind) the rest of the hare meat,
the shallots and pork fat. Add the thyme, marinade, beaten egg and
salt and pepper to taste, and mix well.
Line a terrine dish with the thin pork fat or bacon. Stretching the
fat thin can be done easily by holding it down on a board, and
running the back of a carving knife across it. Spread the minced
(ground) mixture on the bottom of the terrine, then place strips of
marinated hare, pigeon and ham on top. Continue adding layers of the
minced (ground) mixture and hare, pigeon and cubes of ham. Make sure
that the last layer is the minced (ground) mixture. Cover with a
layer of fat and the lid.
Cook in a bain marie (a roasting pan with 5 cm/2 inches of water will
work just as well) for 1 1/4-1 1/2 hours. When cooked, the terrine
will have shrunk from the sides of the dish. Pierce the terrine with
a skewer: if there is no trace of blood and the juices run clear the
terrine is done. Remove the lid, place a weight on top and cool,
preferably overnight, before serving. Sometimes we pour off the
juices, thicken them with a little aspic powder or gelatine and pour
them back over the terrine before cooling. The flavour of the terrine
improves if kept for 3-4 days before serving. Before serving, remove
the top layer of fat and decorate with gherkins and a bay leaf.
SOURCE: WILD GAME COOKING Copyright & 1988 by Jonquil & Edward Barr,
ISBN 0 9509182 5 3 published by: Rosendale Press Ltd, 140 Rosendale
Road London SE21 8LG
Submitted By SALLIE KREBS
Source from luhu.jp
skinned, boned and lightly beaten pigeon breasts in a bowl. Add the
wine, and Cognac and crushed juniper berries and leave to marinate in
a cool place overnight or for 48 hours if possible. Turn the meat
frequently.
Drain the meat and pat dry. Strain the marinade and reserve the
liquid. Preheat the oven to 375 F. Slice the shallots and saute them
lightly in oil. Reserve 5-6 large pieces of hare, and the pigeon
breasts and cut into strips. Mince (grind) the rest of the hare meat,
the shallots and pork fat. Add the thyme, marinade, beaten egg and
salt and pepper to taste, and mix well.
Line a terrine dish with the thin pork fat or bacon. Stretching the
fat thin can be done easily by holding it down on a board, and
running the back of a carving knife across it. Spread the minced
(ground) mixture on the bottom of the terrine, then place strips of
marinated hare, pigeon and ham on top. Continue adding layers of the
minced (ground) mixture and hare, pigeon and cubes of ham. Make sure
that the last layer is the minced (ground) mixture. Cover with a
layer of fat and the lid.
Cook in a bain marie (a roasting pan with 5 cm/2 inches of water will
work just as well) for 1 1/4-1 1/2 hours. When cooked, the terrine
will have shrunk from the sides of the dish. Pierce the terrine with
a skewer: if there is no trace of blood and the juices run clear the
terrine is done. Remove the lid, place a weight on top and cool,
preferably overnight, before serving. Sometimes we pour off the
juices, thicken them with a little aspic powder or gelatine and pour
them back over the terrine before cooling. The flavour of the terrine
improves if kept for 3-4 days before serving. Before serving, remove
the top layer of fat and decorate with gherkins and a bay leaf.
SOURCE: WILD GAME COOKING Copyright & 1988 by Jonquil & Edward Barr,
ISBN 0 9509182 5 3 published by: Rosendale Press Ltd, 140 Rosendale
Road London SE21 8LG
Submitted By SALLIE KREBS
Source from luhu.jp