Terrine making

A new cast iron terrine for Christmas, so making a game terrine

Started by mixing sausage meat, chicken livers, egg, breadcrumbs, thyme, parsley, salt, pepper, juniper berries and garlic

Then for the filling some lean duck, pheasant and venison

Built the terrine with an outer wrapping of bacon, then layers of the sausagemeat mix and the browned game

Then baked in a water bath for an hour and a half, and cooled under a brick!

Currently maturing in the fridge