Ingredients for 1 kg of terrine
- 500 g of game (be careful never to mix feather and hair) chopped
- 500 g pork (fatty pieces like loin and breast) chopped, optional, for more softness: a little chopped Colonnata bacon
- 100 g of chicken livers
- 25 g crushed garlic
- 25 g chopped parsley
- 10 g of salt
- 5 g of pepper
- 25 cl of white wine
- 10 cl of cognac or Armagnac
The preparation
Mix all the ingredients well by hand, then pack into a terrine dish.
Bake in the oven at 150°C for 1 hour 20 minutes. Cooking is perfect when the heart of the terrine reaches 64°C (plunge a probe into it). Depending on the container, do not hesitate to remove from the oven at 58°C and let it finish cooking using residual heat.
Serve cold, with fresh bread, gherkins and other pickles.
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