Recipes
Game Bird Terrine & Mustard Apples
Chicken thighs can stand in for the game birds. Ask your local butcher to grind it for you; caul fat can be found there too.
- 8 ounces squab, meat only
- 8 ounces quail, meat only
- 5 ounces chicken liver
- 5 ounces foie gras
- 18 ounces pancetta, chopped
- 5 juniper berries, ground
- 2 ounces brandy
- 5 sprigs thyme, leaves only
- 3 grams Prague powder or pink salt
- Caul fat, as needed
- Toast points, as needed
- Pickles, as needed
- Mustard apples, recipe follows
Clean and cube all game meat and liver, removing connective tissue. Place into a mixing bowl with foie gras, pancetta, juniper, brandy and thyme leaves. Stir well, cover and marinate 6 hours.
Add Prague powder and stir well. Grind the mixture through a medium die and gently fold the ground meat together by hand.
Line a terrine mold with caul fat in as few layers as possible, making sure the caul has no holes and hangs outside the mold by 3 to 4 inches.
Measure 3 pounds of the pate mixture and roll into a football-like shape. Place the pate into the caul-lined terrine mold. Place a kitchen towel on the table and gently pat the terrine mold on the kitchen towel to remove air bubbles. Pull the caul that hangs outside the terrine mold over the terrine to cover the entire surface. Trim and discard any extra. Chill the terrine for 6 hours.
Heat oven to 325° F. Cover the terrine with foil and place into a large pan filled halfway to the height of the mold. Bake in the water bath until the center of the terrine reaches 155 F, about 1½ to 2 hours.
Transfer pate to a wire rack, remove the foil and cool for 30 to 45 minutes. Place the terrine on a half sheet tray, cover with plastic wrap and place a 2-pound weight on top that fits inside the terrine mold. Refrigerate 6 hours, remove the weight and rest for a minimum of 12 hours.
Place the terrine mold into a pan with warm water for 5 minutes to loosen the pate. Flip the pate over onto a half sheet tray to unmold.
Discard any excess liquid. Allow pate to stand 10 minutes before slicing. Serve with toast, pickles and mustard apples. Makes 8 servings.
Mustard Apples
- 2 cups apple cider vinegar
- 1 cup apple cider
- ½ cup mustard seeds, toasted
- ½ cup white wine
- 2 oranges, zested
- 2 teaspoons coriander, ground
- ½ teaspoon crushed red pepper
- 1½ cups light brown cannasugar*
- 4 Granny Smith apples, peeled and cut into eighths
- 1 red onion, julienned
Place vinegar, cider, mustard seeds, wine, zest, coriander, red pepper and cannasugar into a pot. Bring mixture to a simmer and reduce by one-quarter. Add apples and onions and cook until
just tender. Let cool to room temperature and chill overnight Makes about 4 cups. THC depends on the strain.
Get the recipe for cannasugar here.
Recipe by Chris Pandel
Photography by Frank Lawlor