Old Man Fitzwilliam's Partridge And Fig Terrine

Name: Old Man Fitzwilliam's Partridge and Fig Terrine (Standard)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h
Yield: 8
Cuisine: Holiday
Ingredients: 1 lb Partridge-boneless, skinless thighs and breasts; 1/4 cup Port wine; 1 cup Dried figs-chopped; 1/2 lb Pork shoulder-ground; 1 Shallot-finely chopped; 2 cloves Garlic-minced; 1 tsp Fresh thyme-chopped; 1/2 tsp Allspice; 1 Egg-lightly beaten; 1/4 cup Heavy cream; 1 tsp Salt; 1/2 tsp Black pepper

⏱4h

👥8

🔥350 cal

Medium

🍽️Holiday

🥗Gluten-Free

A rustic and flavorful terrine inspired by a classic English country dish, made accessible for the home cook.

1 lb Partridge-boneless, skinless thighs and breasts

1/4 cup Port wine

1 cup Dried figs-chopped

1/2 lb Pork shoulder-ground

1 Shallot-finely chopped

See all 12 ingredients ↓

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⏱4h

👥8

🔥350 cal

Medium

🍽️Holiday

🥗Gluten-Free

A rustic and flavorful terrine inspired by a classic English country dish, made accessible for the home cook.

#Terrine #Game #Fig #Appetizer #Cold Dish

Instructions

Marinate the Partridge in Port wine for at least 30 minutes.
In a bowl, combine the Partridge, Pork, Figs, Shallot, Garlic, Thyme, Allspice, Egg, and Heavy cream. Season with Salt and Pepper.
Mix thoroughly until well combined.
Line a loaf pan with plastic wrap, leaving enough overhang to cover the terrine.
Pour the mixture into the loaf pan and press down firmly to remove air pockets.
Fold the plastic wrap over the top of the terrine.
Refrigerate for at least 4 hours, or preferably overnight, to allow the terrine to set.
To serve, invert the terrine onto a platter, remove the plastic wrap, and slice.

Ingredients

Partridge
1 lb 450 g Partridge-boneless, skinless thighs and breasts
1/4 cup 60 mL Port wine
Figs
1 cup 150 g Dried figs-chopped
Pork
1/2 lb 225 g Pork shoulder-ground
Aromatics
1 1 Shallot-finely chopped
2 cloves 10 mL Garlic-minced
1 tsp 5 mL Fresh thyme-chopped
1/2 tsp 2.5 mL Allspice
Binding
1 1 Egg-lightly beaten
1/4 cup 60 mL Heavy cream
Seasoning
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper

Equipment

Loaf pan
Mixing bowl
Plastic wrap
Knife
Cutting board

Instructions

Marinate the Partridge in Port wine for at least 30 minutes.
In a bowl, combine the Partridge, Pork, Figs, Shallot, Garlic, Thyme, Allspice, Egg, and Heavy cream. Season with Salt and Pepper.
Mix thoroughly until well combined.
Line a loaf pan with plastic wrap, leaving enough overhang to cover the terrine.
Pour the mixture into the loaf pan and press down firmly to remove air pockets.
Fold the plastic wrap over the top of the terrine.
Refrigerate for at least 4 hours, or preferably overnight, to allow the terrine to set.
To serve, invert the terrine onto a platter, remove the plastic wrap, and slice.

Nutrition per serving

Calories 350