Name: Guinea fowl terrine
Total time: 2 h 30 min
Ingredients: 1.2kg guinea fowl; 350g of boneless chicken thighs, cut into a medium dice; 350g of pork back fat, cut into a medium dice; 100ml of port; 50ml of brandy; 300ml of double cream; 12 slices of prosciutto; 20g of salted butter; 300g of mixed seasonal wild mushrooms, blitzed in a food processor until coarsely chopped; 1 tsp thyme, finely chopped; 1 tsp garlic, minced; 100g of pistachio nuts, roasted and roughly chopped; salt; olive oil

Guinea fowl terrine

by Mark Dodson

Ingredients

Game

1.2kg guinea fowl

Fresh Meat

350g of boneless chicken thighs, cut into a medium dice
350g of pork back fat, cut into a medium dice
12 slices of prosciutto

Beverages

100ml of port
50ml of brandy

Dairy

300ml of double cream
20g of salted butter

Fruit & Vegetables

300g of mixed seasonal wild mushrooms, blitzed in a food processor until coarsely chopped
1 tsp garlic, minced

Salad & Fresh Herbs

1 tsp thyme, finely chopped

Store Cupboard

100g of pistachio nuts, roasted and roughly chopped
salt

Oils & Vinegars

olive oil