Picnic Terrine

 Makes: 1lb loaf tin, 8 slices 

Prep time: 1 .5 hour 

Bake/set time: 1hour 10 bake, set overnight 

You will need: 

450g loaf tin



½ onion diced

3 thyme sprigs

1 garlic clove

125g venison loin 

250g chicken liver 

300g pork belly strips 

Zest of ½ orange 

50g breadcrumbs

1 egg

100g blackcurrants



Sweat the diced onion, garlic, and thyme sprigs, and remove to cool. In the same pan, sear the venison loin and remove once golden all over. In the same pan again, add in your chicken livers and cook for 5-8 minutes, then spoon into a processor, put the pan back on the heat and deglaze with a glug of brandy. Pour the brandy into the processor with a small knob of butter and generous seasoning. Once cooled, blitz the livers until smooth. Dice your belly strips as small as possible then mix into the liver and stir in the onions. Add in the breadcrumbs, egg and orange zest.

Line your loaf tin with cling film, and then place strips of bacon along the base so that they come up the side. Spoon a layer of the pork and chicken, then slice the venison loin into long strips and lay two down in the loaf tin, scatter over a handful of blackcurrants, then spoon over another layer of the pork mixture. Repeat until the loaf tin is full, then wrap the bacon over the top and tuck some foil over the top.

Place in a bain-marie in the oven at 170 for 1 hour 10 minutes, then remove from the oven and leave to cool. Leave in the fridge overnight, and weigh it down with something on top; this makes it easier to slice.