Terrine of Pigeon and Potato Recipe
Published: March 22, 2012
- Yield: 8 Servings
- Prep: 30 mins
- Cook: 5 hrs 0 min
- Ready In: 5 hrs 30 mins
- 14-16 rashers streaky bacon
- 8 breasts wood pigeon
- 225g/8oz 225g/8oz field mushrooms seared in butter
- 225g/8oz 225g/8oz spinach , cooked in butter and pureed
- 4 large potatoes steamed until tender and cooled
- 1 teaspoon coriander seeds toasted and crushed
- 2 cloves garlic
- 2 tablespoons brandy
- 1 zest orange
- 1 handfull flat leaf pasrsley finely chopped
- freshh grated nutmeg
- Preheat the oven to 160C/325F/Gas 3.
- In a hot pan, sear pigeon breasts briefly all over. Remove from the pan.
- Neatly line a terrine with the bacon. Peel the potatoes and slice lengthways into thick pieces. Layer half the potatoes on the base of the terrine. Season well and sprinkle with parsley. Add a layer of cooked spinach and sprinkle with nutmeg, garlic, and orange zest.
- Place the pigeon breasts on top and season well. Sprinkle with coriander seeds and spoon over the brandy. Add a layer of mushrooms and the rest of the potatoes. Sprinkle with parsley and press down gently. Neatly cover with the overlapping bacon. Cover with greaseproof paper and then buttered tinfoil. Cook for 30 minutes.
- Remove from the oven and place a weight on top of the terrine for 4 to 5 hours. To serve, remove the terrine vessel and turn the terrine out onto a board. Slice thinly and serve with red onion marmalade or marrow chutney
- Course: Starter