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Game Terrine with Quince Purée


This makes an alluring terrine, particularly if you can layer it with the various pieces of game…

Game Terrine with Quince Purée Recipe

Serves 10

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.”


Quince Purée

  • 2 quinces (you can substitute apples or pear)
  • Knob of butter plus extra for greasing
  • 1tbsp caster sugar


Game Terrine

  • 500g thinly sliced streaky bacon
  • 1 large white onion, finely chopped
  • 500g minced game
  • 300g minced pork
  • 100g game or chicken livers, finely chopped
  • 5 sage leaves
  • 1 large sprig of thyme
  • 2 tablespoons of brandy
  • 1 tablespoon of port
  • 50g hazelnuts, skinned and chopped
  • Freshly ground black pepper
  • 25g sea salt
  • Various pieces of game - rabbit saddle, pheasant breast, partridge, mallard or even venison (if required)



  1. To make the quince purée, peel and chop the quinces, removing the core and pips. Place in a small pan and fill it with just enough water to cover. Add the knob of butter and sugar and simmer until the quince is tender Purée in a blender and leave to cool.
  2. You will need a standard terrine mould or a bread tin would work just as well. To prepare, grease the inside of the mould and line with the streaky bacon, leaving an overhang so it can be folded back.
  3. Fry the onion until soft and leave to cool. Add it to a large bowl with the minced game, pork, livers, herbs, brandy, port and hazelnuts. Season and mix all the ingredients together.
  4. Place a layer of the mince mix in the bottom of the mould, pressing right into the corners. If using the game pieces, arrange in a layer on top of the mince, then add another layer of mince, filling the gaps as you go.
  5. When you have placed all the meat and mince in the mould so it sits just above the rim. Lay the overhanging bacon back across the top of the mince, then place a piece of buttered foil on top to cover tightly. Place the mould in a deep baking tray, and add enough warm water so that it reaches about half way up the side of the mould.
  6. Place in a pre-heated oven at 350°F / 180°C / gas mark 4 for about 80 minutes. Remove the tray from the oven and press the mould down with a weighted chopping board. Leave in the fridge for 24 hours before serving.

To serve

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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