“FOOT & FADGE” – Roadkill Terrine
Roadkill Rabbit and Pheasant Terrine with Pig’s Uterus, Trotters, Bacon and Goji Berries.
TERRINE is one of my favourate dishes!! It has humble beginnings as a hearty meal for French labourers, but is now served in upscale restaurants as a starter. You can experiment with terrine ingredients as much as you wish, nothing is carved in stone when it comes to these kinds of recipes! It depends on what nature offers you at the time and your personal tastes!
This terrine came about from acquiring a recent roadkill rabbit and pheasant, a bag of organic pigs trotters from a local farm and a pigs uterus from the Chinese Supermarket!
Since the meat mixture is best marinated and left in the fridge for a day, cooked and cooled the next day and then left up to two days for proper pressing to occur, terrine can be a time-consuming dish. But it doesn’t have to be!
- 1 roadkill pheasant
- 1 roadkill rabbit
(Or whatever nature provides when using road-kill. Use the breasts of pheasant, pigeon (or other bird) and saddles of rabbit, fox, deer, hare, etc, for the terrine; throw the rest of the game meat and bones into the stock pan, cook, cool and pick clean the bones, you can freeze the meat bits for later to use in another recipe).
For the forcemeat – This is a cold pressed terrine!
- Chosen cuts of cooked meat, or/ and cold meat picked off the carcasses of pre-boiled game
- livers from all the game (optional) fry off/ cook first
- 1 handful fresh breadcrumbs (optional if Gluten Free)
- 1 tbsp (lemon) thyme, finely chopped
- salt and pepper
- trotter jelly
- 1 tbsp dried and powdered nettle leaves (these I forage every spring in bulk and dry out for the whole year. Mostly dried for tea, I also powder and chuck into soups, stews, mash, gravy…all sorts!)
“I don’t always use bacon to line the tin, often I use a jelly, say, from a pigs head, ham hock or trotters. I like to decorate the top (first layer in the tin) with a few foraged edible leaves and/or fruits“.
- 6 rashers of smoked bacon
- pre-soaked Goji berries (in Brandy tastes really good!)
- Marinate the choice cuts of the game (saddles, breasts and thighs) in a generous splash of red wine (you could also throw in a few teaspoons of soft brown sugar if you want).
- Make a pork ‘binding’ jelly. This can be made a day in advance by boiling the trotter or hock in a sauce pan, then simmering on a low heat for 3 hours, until the skin dissolves and the knuckles separate.
The gelatin removed from the meat is used as a preserving & jellying agent (as in the making of pork pies). Nowadays artificial gelatin is often added, but I prefer the traditional method.
- Mix (in a blender) the cooked meat, cooked livers, breadcrumbs, season with the salt and pepper and mix together thoroughly with 4 or 5 tbsp of melted trotter jelly. This is the forcemeat.
- Cut the marinated game meat into long strips about 2 fingers thick.
- Fry the game in oil/ butter until nicely browned, do not overcook the meat.
- Grease a 1lb loaf tin or glazed earthenware terrine dish with the butter.
- First cooked bacon rashers into the buttered base. You can first add some pretty herb leaves for decoration if you fancy. Be creative!! Pour on a little of the warm, liquid jelly to bind the first layer, then a layer of forcemeat! Allow to cool and set.
- When set, add another layer of forcemeat followed by a layer of game meat, and repeat this action until the game is gone. Be mindful, think about the finished pattern when it is cut into slices. Add the Goji berry layer somewhere in the middle. Finish with a layer of the forcemeat.
- Terrines must be pressed as they cool to release trapped air. This makes for a smooth texture and they’re easier to slice. Find a piece of wood or plastic that fits snugly inside the terrine dish and weigh it down with a house brick (wrap in cling-film or foil in case it is a bit dirty). If you have a spare loaf tin the same size, use that with a brick inside it. Put the terrine in the fridge for 24 hours.
- To serve, remove from the tin, guide the knife around the edges and tap upside down on a chopping board to release. If it doesn’t come out, pour some boiling water into a baking tin and warm the terrine for 10 seconds at a time, so the jelly begins to melt inside, but not so much that it melts the bulk of the terrine. When released, chill again and slice thickly while cold with a very sharp knife, clean the blade between slices. Arrange on a plate with some chutney, jelly and warm brioche.
Also think about including…
- Foraged herbs and fruits of your choice – autumnal fruits such as plums, blackberries,cherries, apple or apricots work really well! Be creative!! Why not make your own chutney too?
Wild Game Terrine was one of the dishes I served up on Come Dine With Me many years ago, alongside Curried Pheasant & Quinoa Roadkill Pies. I served two dishes as I wanted to spark a debate if my guests wouldn’t eat the roadkill, but would eat the butcher bought meat. My question was – “so whats the difference?” It was the same wild animal, the difference being one had been deliberately shot with a gun, the other had been accidentally hit by a car! If it was a question of ethics, which one was the most humane? If it was a question of freshness, one had been hit by a car within a few hours, the other had been hung for over a week in the butchers shop…. which one would you eat?
As it happened they devoured them, and loved it all! Phewwww!!
I hope you enjoy my other ROADKILL & “FERAL FUSION” recipes!
“THE SILK PURSE” -aka- “PEPPER PIG”
Pigs Head Terrine
Made with the whole head, in particular the Ears!
“This terrine was made out of a pigs ear and a trotter! It was a beautiful thing to look at, and tasted damn good too, dipped in an Asian style sauce made from soy sauce, mirin and sake, with ginger, garlic and spring onions…. mmmmmm!
Will finish that blog and publish soon…