Game terrine with brandy-soaked prunes
- Published: 5 Dec 23
- Updated: 25 Mar 24
Nicholas Balfe’s game terrine makes for a special Christmas dish. The rich, warming festive spices go beautifully with seasonal game and boozy brandy-soaked prunes.
Nicholas says: “A terrine straddles the line between the humble and the celebratory. This terrine keeps well in the fridge, so it’s reassuring to know you’re investing your time in something delicious that will lift up your platters, TV snacks and informal mealtimes from Boxing Day to the New Year.”
After making his name with a trio of London restaurants (Salon, Levan and Larry’s), in 2021 Nicholas Balfe moved to Somerset for a new venture. Holm is a restaurant with rooms, focused on impeccably sourced ingredients.
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Makes 1 large terrine (10-12 slices) -
Hands-on time 1 hour 20 min, plus overnight resting (optional) and overnight pressing. Oven time 1 hour 20 min
Nutrition
- Calories
- 380kcals
- Fat
- 20g (7.9g saturated)
- Protein
- 27g
- Carbohydrates
- 16g (14g sugars)
- Fibre
- 2.2g
- Salt
- 2.9g
delicious. tips
A tip from the delicious. food team: save time by using a food processor to chop the meat in batches, but retain some larger pieces of meat for texture – you want the meat to be finely chopped, not a paste.
The terrine will keep, covered, in the fridge for up to a week. The boozy prunes will keep, covered, in the fridge for up to two weeks.
Nicholas says: “You might need to hunt down the lardo (cured pork fat) from a deli. Or use bacon lardons, which give a similar effect. Fancy turning this into a project? Ask your butcher for some pork back fat (from the loin) and cure it yourself by packing it in salt, black pepper and rosemary for 7-10 days in the fridge. Rinse before using.”