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The starter, Regional

Game terrine with lingonberries

Game terrine with lingonberries is a rustic starter for 6, made with venison or wild boar, sausage meat and hazelnuts. It takes 35 minutes of active work and is made entirely the day before, which makes it ideal for entertaining without last minute stress. Rated medium difficulty at €3.80 per person, its success depends on pressing it under a weight overnight, which gives it a clean, firm slice.

A game terrine with hazelnuts and tangy lingonberries, the classic of winter tables, made the day before so you don't have to think about it again.

Game terrine with lingonberries
For
6 people
Work
35 min
Total time
3 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€3.80
Calories per person
410 kcalcalculated by Kiloach, your weight coach

Game terrine with lingonberries tastes like winter and slow, unhurried meals. The mix of sausage meat and ground game gives a dense but not dry texture, the fatty bacon keeps it from firming up too much during cooking, and the crushed hazelnuts add crunch to every bite. The tart lingonberries cut through the richness and wake up the palate between slices.

This starter belongs on a Christmas table or at a family gathering in autumn, served in thin slices with just a few cornichons on the side. It opens a heartier menu well, a game main course for instance, without repeating itself since the flavors stay distinct. Since it's made the day before, it frees up the whole day for the rest of the meal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 2 h
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, you make the filling, assemble the terrine, cook it in a water bath, then press it under a weight overnight in the fridge. The day of, there's nothing left to do until you take the terrine out of the fridge an hour before guests arrive to let it come to room temperature and prepare the lingonberries and cornichons. At serving time, unmold it and slice it thin in front of your guests.

The ingredients

6 people

Butcher

  • Sausage meat 500 g
  • Ground game (venison or wild boar) 400 g
  • Fatty bacon 150 g
  • Bacon strips for lining 8 slices

Pantry

  • Shelled hazelnuts 60 g
  • Cognac 4 cl
  • Pâté spice mixoften in the pantry 1 tsp
  • Lingonberries 1
  • Cornichons 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 2

Dairy

  • Egg 1

Allergens Tree nuts, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Mix the sausage meat, ground game, chopped bacon, egg, finely chopped shallots, cognac, spice mix, salt and pepper. 15 min

    Knead well by hand, the filling becomes bound and holds together when sliced.

  2. Add the crushed hazelnuts, line a terrine mold with the bacon strips, pack in the filling and fold the strips over. 15 min

    Crush the hazelnuts coarsely, you want to feel their crunch.

  3. Cook in a water bath at 160°C, then let cool slightly. 1 h 30

    Insert a knife into the center, it should come out hot and dry.

  4. Press the terrine with a weight, let it cool, then refrigerate overnight.

    A few canned goods on a small board works well to press it firmly.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the terrine out of the fridge an hour before serving and prepare the lingonberries and cornichons.

    Served at room temperature, it reveals all its flavors.

When it's time to serveThe final touches, right in front of your guests.

  1. Unmold the terrine, slice it thin with a knife and serve with the lingonberries and cornichons.

    Dip the knife in hot water between each slice for a clean cut.

Our tips to get it right

  • Choose ground game that isn't too lean, or compensate with the fatty bacon in the recipe, otherwise the terrine dries out during cooking.
  • Really let the terrine rest overnight under its weight, that's what gives it a clean slice the next day.
  • If you don't have a ceramic terrine mold, a metal loaf pan works just as well, as long as it can go in a water bath.

The variations

  • Swap the game for ground pork and veal for a milder terrine, keeping the same hazelnuts and lingonberries.
  • Add a few crushed juniper berries to the filling for a woodsier flavor that pairs well with the cognac.
  • For a quicker version, skip pressing it under a weight and just let it cool, it will be slightly less firm to slice but just as good.

What to serve it with

  • Grilled country bread or toasts
  • Lamb's lettuce salad with walnuts
  • A light, fruity red wine

Storage

The terrine keeps 3 to 4 days in the refrigerator, well wrapped or covered in its mold. It freezes well, sliced or whole, for up to 2 months. Thaw in the refrigerator and always serve at room temperature, never reheated.

Questions about this recipe

Can you replace the game with poultry?

Yes, ground duck or guinea fowl work well and keep a rustic flavor, milder than venison or wild boar. Keep the same amount of fatty bacon so the terrine stays moist.

Do you really need a water bath for cooking?

Yes, the water bath protects the terrine from cooking too dry and ensures a gentle, even temperature. Without it, the filling risks firming up too fast on the outside before the center is cooked through.

How do you check the seasoning before cooking the whole terrine?

Fry a small spoonful of the filling in a pan and taste it once cooked, it's the only reliable way to judge the seasoning. Adjust the salt, pepper or spices before filling the mold.

Can you replace the lingonberries with something else?

Redcurrant or blackcurrant jam brings the same tartness that balances the richness of the terrine. Avoid overly sweet fruit, which would overpower the flavor of the game.

Can a game terrine with lingonberries be made ahead?

Yes, it's even recommended. The recipe needs 35 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a game terrine with lingonberries?

Allow 3 h 30 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "medium".

How many calories are in a game terrine with lingonberries?

About 410 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a game terrine with lingonberries cost?

About €3.80 per person, that's €22.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains tree nuts, eggs. Remember to ask your guests about their allergies before putting your menu together.

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