RECIPE: Game Terrine with Beetroot By Head Chef Andrew Ferguson

For the terrine:
1 Rabbit
2 Duck legs
1 Pigeon, breasts only
4 Savoy cabbage leaves
5g Tarragon, finely chopped
5g Chives, finely chopped
5g Flat leaf parsley, finely chopped
3 Drops white truffle oil
1tsp Sherry vinegar

For the beetroot:
4 beetroot
4 black peppercorns
1 sprig thyme
50g caster sugar
200ml white wine vinegar

Prepare the rabbit by breaking it down into two front legs, 2 back legs & 2 loins. Keeping the carcass,
bring the legs to the boil with a basic mire poix of 2 carrots, 1 onion, 1 leek, 2 sticks of celery,
1 sprig of thyme, 5 black peppercorns, 1tbsp white wine vinegar & the carcass, allow to simmer for
2 hrs over a low heat. Remove the legs & while still warm use your hands to pick off all the meat
from the legs. Reduce the remaining liquid by half, strain & keep aside. Season the loins & seal in a
hot pan with a little oil & then place in the oven at 180c for 5 mins, remove, allow to rest & chill until
later. Place the duck legs in an ovenproof dish with 5 black peppercorns & a sprig of thyme, cover
with vegetable oil & place in an oven at 160c & confit for 3 hours. Remove the duck legs & while still
warm pick off all the meat from the legs. Pan fry the pigeon breasts in a hot pan with oil & a little butter
for 2 mins each side, allow to rest & chill until later. Blanch the cabbage leaves in salted boiling
water for 1 mins & place in iced water to stop the cooking process & keep the colour.
To build the terrine, lay 4 pieces of cling film on a work surface & using a clean cloth, smooth out any
bubbles. Lay the cabbage leaves flat on the cling film, slightly overlapping each other to form a large
square. Season with a little salt. Mix the rabbit leg meat with the chopped herbs, truffle oil, sherry
vinegar & 2tbsp of the reduced braising juice. Place the rabbit meat on the cabbage leaves in a level
flat layer & do the same with the duck leg meat on top of the rabbit. Cut the pigeon breasts into strips
& then lay them horizontally in the middle followed by the two rabbit loins. Now carefully roll to form a
terrine encased in the cabbage leaves with the game forming layers inside. Place in the fridge.
Prepare the beetroot by peeling them, squaring them off with a knife & cutting into even sized
cubes approx 1cm in size keeping all excess beetroot trimmings to one side. Place all the trimmings
in a small pan & cover with water, bring to boil & allow to simmer for 20 mins or until cooked through.
Discard the liquid & then in a food processor, puree the beetroot with a pinch of salt & splash of
white wine vinegar until smooth & then place in the fridge to cool.
Blanch the beetroot cubes in boiling water for 5 mins, strain & place in a sterilised jar. Bring the
sugar, vinegar, peppercorns & thyme to the boil & pour into the jar that contains the beetroot cubes.
Allow to cool & then place in the fridge overnight to pickle.
Assembling the dish: Cut three thin slices of the terrine & arrange on a long plate. Carefully place
pickled beetroot cubes around the terrine followed by a few quenelles of beetroot puree. Garnish
the dish with micro cresses & add a couple a focaccia crostinis & drizzle the plate with a little of the
beetroot pickling liquor.

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Posted: Tuesday 15th November 2011
ID: 3268 - 675