Pheasant & Damson Gin Terrine


  • 400g breast of pheasant. Aprox 2 pheasants (alternatively 400g mixed game)
  • 500g/1lb2oz sausage meat
  • 225g chopped chicken livers
  • 2 handfuls fresh white breadcrumbs
  • 1 egg
  • 3 tbsp parsley, finely chopped
  • Few sprigs of thyme, leaves removed and chopped
  • 5-6 juniper berries, crushed in pestle and mortar
  • 2 cloves garlic, finely chopped
  • 60ml Chilton Damson Gin
  • Salt and pepper
  • To line the dish: 300g/10½oz streaky bacon, flattened with the back of a knife


  1. In a large mixing bowl combine the sausage meat and the chopped chicken livers.
  2. Next add the breadcrumbs, egg, parsley, thyme, juniper berries and garlic. Then add the Chilton Damson Gin, season with the salt and pepper and mix everything together thoroughly, preferably with your hands.
  3. Cut the pheasant breasts into roughly same-size strips, about 2 fingers thick.
  4. In a heavy-based frying pan heat the fat or oil and fry the game pieces for 2 minutes until nicely browned, add to chicken livers and sausage meat mixture.
  5. Line a 2 lb loaf tin or ceramic terrine dish with the stretched rashers of streaky bacon. Add the mixture
  6. Fold the exposed strips of bacon over the top of the terrine and cover well with kitchen foil. If your terrine dish has a lid on it so much the better.
  7. Place the terrine dish in a roasting tin half-filled with hot water. Cook in the oven at 160C/325F/Gas 3 for approximately 1½-2 hours. Test with a skewer to see if it is cooked, if the skewer does not come out of the terrine piping hot then it is not ready.
  8. For the best possible texture and easy slicing, your terrine should be pressed as it cools. Find a piece of wood or plastic that fits snugly inside the terrine dish and weigh it down with a brick or two. (Another similar size dish or loaf tin with a brick inside often does the trick, but wrap it in cling film if you’re using a tin.) Leave the terrine until completely cold for several hours or overnight.
  9. To serve the terrine, slice it thickly with a very sharp knife, put on a plate with a small salad of lightly dressed green leaves and a blob of good fruit chutney. Serve with hot toast.