Fabulous Food by Fred

TERRINE DE GIBIER

GAME TERRINE (adapted with Australian game)

750g diced meat (rabbit, duck breast, kangaroo, ostrich)

200g butter

300g mince pork

150g mince pork fat

250g thick cream

Half a teaspoon Chinese 5 spice

3 sprigs of thyme

5 chopped shallots

1 egg

20g table salt

5g ground black pepper

50g soaked hazelnuts

20 cl brandy

Soak the hazelnuts in brandy for 12 hours
Dice the meat in 2cm dices, the game meat can be any of the rabbit, duck, kangaroo, ostrich meat, a combination of at least 2 of those ingredients is advised to give the terrine more flavour
Quickly colour the meat without cooking it in 100g of hot foamy butter, drain the meat to loose the extra fat and let it cool down
Chop 5 shallots into small dices and slowly cook them in 100g butter without colouring them, add the chopped thyme and let it cool down in the butter
In a large mixing bowl, mix the mince pork meat and fat, add the dices of game, the shallots, the egg, the 5 spice and the cream
When the mix is all combined, add the seasoning and the nuts soaked in brandy
Using a long rectangular terrine mould, fill up the terrine below the edge and let it rest for 2 hours in the fridge
Pre-heat your oven at 140 C and put a shallow tray with about 5cm of warm water in it
Cover the terrine mould with its lid or with foil and place it in the middle of the tray (Bain Marie) inside the oven
Cook the terrine until it reaches 65C at heart
When cooked, let the terrine rest for at least 24 hours before serving