Bonus Game

Perhaps you still have some spare game tucked away in the freezer - for example, pigeon, pheasant or any game bird breasts. Even rabbit.

If so these can be used in the Game Tureen. Simply cut the meat into chunks and place in the middle of the dish as you are building up the layers.

Lishman's Game Terrine

David Lishman, who continues to enjoy his shooting, developed his own Game Terrine recipe, which he has tried out on fellow members of his local shooting party - people who come from all walks of life. They loved it so much that Lishmans is now making the products required to make it, plus the recipe, readily available to shop customers.

Method

Chop the onion and garlic finely in a food processor, then chop game meat and liver in processor. Mix everything with the sausage meat, add the herbs and plenty of salt and pepper (it is important to season really well).

Line the tureen dish with part of the streaky bacon. Place prepared mix in dish and cover with the remainder of the bacon.

Place in the oven on a Bain Marie - you can also use a roasting or similar dish half filled with water.

Cook at 170°Centigrade or Gas Mark 3 for approximately 1.5 to 2 hours.

NB: The dish is cooked when the internal temperature using a digital thermometer (available in the shop for just £10) is 80°C.

Or you can test with a skewer - the dish is ready when the skewer comes out piping hot.

Serving Suggestion

This delicious dish is very versatile. It can be sliced for starters or will keep in the fridge for up to 7 days so you can dig in at your leisure! The Game Tureen is lovely served with a simple salad, toast and Lishmans Farmhouse Chutney.