This makes an alluring terrine, particularly if you can layer it with the various pieces of game…
Jose's knowledge of Game, the different varieties and how to prepare and cook it, is second to none and as he suggests this is an ideal recipe for using up “any odd pieces of game you may have in the fridge of freezer. It may be a bit time consuming, but looks very pretty when served and is well worth the effort.”
Run a knife along the edge of the mould to remove the terrine. Then, slice into one-inch thick pieces, and serve with quince purée, green salad and toast.
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