Title: Pheasant & Pigeon Terrine W/ Cumberland Jelly
Categories: Irish Game Jam
Yield: 8 Servings
| 3 | tb | Olive oil |
| 2 | | Onions; very finely chopped |
| 1 | cl | Garlic; very finely chopped |
| 1 | | Lemon rind; grated |
| | | Fresh black pepper |
| 2 | | Sprigs fresh thyme *OR* |
| | | . 1/2 tsp dried |
| 1 | c | Port wine |
| 1 1/2 | lb | Pigeon & pheasant meat; |
| | | . finely diced |
| 1 | lb | Lincoln sausages (pork link |
| | | . sausages) |
| 14 | | Rashers of streaky bacon |
| | | . (slices of bacon) |
| CUMBERLAND JELLY |
| 2 | ts | Mustard powder |
| 2/3 | c | Port wine |
| 1 | | Lemon rind (grated) & juice |
| 1 | | Orange rind (grated) & juice |
| 2 | ts | Gelatine powder; unflavored |
| 3/4 | c | Redcurrant jelly |
To make the Cumberland jelly, put all the ingredients in a saucepan. Over
moderate heat melt the jelly - this takes a surprising length of time, but
don't be tempted to raise the heat and hurry up the task or the jelly will
just burn! Once everything is melted together, pour into a warmed jar,
cover and seal.
Heat the oil, add the onions and garlic and cook for a couple of minutes,
then add the grated lemon rind, plenty of pepper, the leaves from the thyme
sprigs, or dried thyme, and the port. Let the mixture boil fast for 3-4
minutes then take the pan off the heat and leave to cool completely.
In a bowl, mix together the diced game, the pork sausage meat and the
cold port wine mixture, using your hands to mix thoroughly - messy, I know,
but the only way to mix properly. Cover the bowl and leave in a cool place
for several hours, or overnight - the longer the better.
Meanwhile, prepare a 2 lb / 9OO g terrine or loaf tin by lining it with
foil. Stretch the bacon with the blade of a knife on a board, and lay the
rashers/slices in the inside of the terrine widthways, to line it evenly.
Pack the game mixture into the terrine and cover with foil. Put the
terrine into a roasting tin and add enough water to the tin to come halfway
up the sides of the terrine. Cook in a preheated moderate oven (350øF/
180øC /gas 4) for 1 3/4-2 hours.
Take the terrine out of the water when the cooking time is up. Weight it
~ I use cans of tomatoes or similar - and leave it until cold before
storing in the refrigerator. Turn out to serve, cut into slices about 2
inch / 1 cm thick. Accompany with the Cumberland jelly. "Lady MacDonald's
Scotland: The Best of Scottish Food & Drink"
by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co.,
London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot
~- pol Mac Griogair