Ingredients

• 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

Method

• 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.

Follow Samara on Facebook, Instagram and Twitter, or click here to start your journey with us today.