Game Terrine

Pheasant and partridge liver terrine with elderberry wine, elderberry balsamic, apricots and ground elder

PartridgeLiver Terrine2


8 Partridge breasts


For the Forcemeat:

8 Pheasant legs

Heart and livers from 40 partridge

500g sausage meat

200g of pork belly fat

15 dried apricots chopped into 1cm pieces

1 egg

3 handfulls of fresh white breadcrumbs

4 tbsp chopped ground elder

3 sprigs of fresh thyme, leaves removed and finley chopped

15 Juniper berries, crushed in a mortar and pestle

4 garlic cloves, finley chopped

generous glug of elderberry wine

splash of elderberry balsamic vinegar

Salt and pepper

To line the dish:

350g of organic streaky bacon


1. Remove the meat from the pheasant legs

2. Mince the pheasant meat, partridge livers and hearts together with the pork belly fat.

3. In a large mixing bowl combine the minced pheasant and partridge livers and hearts with the pork belly fat.

4. Add the breadcrumbs, egg, chopped dried apricots, ground elder, thyme, juniper berries and garlic. Next add the elderberry wine, balsamic vinegar and season with salt and pepper. Mix the ingredients together, (it’s a messy job but hands are the best tools).

5. Cut the partridge breast into similar sized strips about an inch thick.

6. Fry the game pieces in lard until browned.

7. Line a loaf tin or terrine dish with the streaky bacon. Add your forcemeat mixture followed by a layer of the fried partridge breast. Top off the fried partridge with another layer of forcemeat.

8. Fold over the bacon to cover the top of the forcemeat and cover with foil or use the terrine dish lid.

9. Place the loaf tin or terrine dish in a roasting tray half filled with hot water in an oven at 160 celsius for 1hr 30mins – 2hrs.

10. After cooking the terrine shoupd be pressed with a weight as it cools to aid slicing.

11. Serve sliced with fresh crusty bread and a selection of pickles. Pickled wild garlic flowerbuds compliment this dish perfectly.