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Game Terrine Recipe

By Samara on August 12, 2016
A lovely option for a light lunch, our game terrine is best served with a freshly-prepared salad and homemade bread.


  • 500g cooked minced spinach
  • 750g finely mince pork
  • 300g minced venison
  • 500g cooked cubed game (guineafowl, duck etc) or smoked chicken
  • 250g cubed streaky bacon, plus enough to cover terrine (+- ½ pack)
  • 250g chicken livers
  • 125ml cream
  • 2 Tbsp gelatine
  • 4 eggs
  • 2 cloves of crushed garlic
  • 1 minced onion
  • 2 Tbsp finely chopped parsley
  • 2 Tbsp chopped basil (1 Tbsp if dried)
  • 1 Tbsp dried chervil
  • 1 Tbsp salt
  • Ground black pepper to taste
  • ¼ tsp dried rosemary
  • ¼ tsp cayenne
  • ¼ tsp nutmeg
  • ¼ tsp coriander
  • 100ml brandy


  • 1. Sauté chicken livers in butter. Chop roughly and add cream
  • 2. Soften gelatine in ½ cup of water and then dissolve over heat or in microwave
  • 3. Combine all ingredients
  • 4. Place in a terrine or loaf tin and cover with streaky bacon
  • 5. Decorate with bay leaves
  • 6. Place in a bain marie in an oven pre-heated to 180ºC (355ºF)
  • 7. Cook for 2 hours
  • 8. Remove from oven and bain marie
  • 9. Weigh down with a heavy weight (such as a brick covered in tin foil!) and allow to cool thoroughly before refrigerating (can be kept in the fridge for up to 3 weeks)

Serving suggestions

  • Best-served with homemade (warm) bread

Samara Private Game Reserve is a luxury Big Five safari destination with a difference. Guests are invited behind the scenes of a passionate conservation journey to restore a unique South African wilderness. This genuine conservation participation combined with heartfelt Karoo hospitality and breathtaking landscapes to offer a safari that feeds the soul.

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