Game Terrine Recipe

3. Add Peppercorns to the mixture

4. Place chicken livers in a bowl, add brandy and leave for thirty minutes

5. Slice the remaining ham fat thinly

6. Arrange bay leaves on the base of a loaf tin or ovenproof dish

7. Cover the base and sides of the tin with a layer of slices ham fat ( reserve some to cover the terrine)

8. Sauté onions, garlic and chicken livers in butter until soft

9. Remove from the heat and add venison mixture with eggs, thyme and parsley

10. Season with salt and pepper and mix well

11. Spoon the mixture into the loaf tin and press down firmly

12. Cover with the remaining slices of fat

13. Cover the tin tightly with foil

14. Place in a baking dish with hot water halfway up the sides

15.Bake for 30 minutes

16. Remove the tin from water, cool slightly, then place a chopping board on top and weigh it down

17. When cooled, refrigerate for 48 hours before serving

18. Slice and serve on warm orange sauce

Orange sauce

1 lemon

1 cup Seville orange marmalade

2 tablespoons port

half a teaspoon mustard powder

half a teaspoon French mustard

one tablespoon lemon juice

quarter of a cup water

1. Remove the rind from the lemon using a vegetable peeler

2. Cut and rind into thin, 5 cm long strips

3. Add rind to boiling water and simmer for five minutes, then strain

4. Heat the orange marmalade until melted

5. Push it through a sieve

6. Discard the orange pieces and return the marmalade to the pot

7. Add port, mustard, lemon juice , lemon rind water

8. Cook uncovered over low heat for ten minutes

Serve the game terrine with lemon sauce. Serves 6