Wild Game Terrine

We have crafted the ultimate wild game terrine. Not only have we shared the ingredients below, but every single step that you need to make this delicious dish yourself at home! Serve with some oatcakes and it will make the perfect appetiser this Christmas!



  • 250g Unsmoked Streaky Bacon 
  • 500g Venison Mince
  • 500g Good Quality Pork ( Sausages - remove meat from casings)
  • 250g Chicken Liver
  • Mixed Game Bird Breasts chopped into small chunks (pigeon, pheasant, duck, goose, grouse, partridge whatever you have - skin removed)
  • 1 large Red Onion finely chopped
  • 2 large Garlic Cloves Crushed
  • 1-2 tbsp Herbs de Provence
  • 3 tbsp Cognac
  • 4 tbsp Dry White Wine

Cooking Steps: 

Step 1. Heat oven to 150°

Step 2. Roll & stretch bacon and line oiled terrine dish/2lb loaf tin so that rashers drape over side & end of dish.

Step 3. Mix all ingredients except chopped game together in processor.

Step 4. Fry a small spoonful of the processed mix to taste for seasoning & add extra if needed.

Step 5. Mix 1/4 of processed meat with chopped game.

Step 6. Layer 1/2 of processed mix in terrine dish, then the game mix and finally the last of the processed mix.

Step 7. Press down firmly & fold over the bacon to cover. Cover the terrine with foil & place in a roasting tin half filled with boiling water.

Step 8. Cook for approximately 1.5 hours until the terrine shrinks from the sides and feels firm to touch.

Step 9. Remove from the roasting tin and cool.

Step 10. Pour away any excess juices & place in the fridge until required.