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IT’S ‘GAME ON’ FOR TERRINES

19th September 2007, 4:47pm

The game season is now in full swing and one classic dish that is making an increasing appearance on autumn menus is ‘Game Terrine’.

While there are many recipes for a perfect game terrine which use a varied selection of lean game meat, one constant that chefs should bear in mind is that this traditional dish needs to be supported by both quality streaky bacon and pork sausage meat.

Foodservice trade manager for the British Pig Executive (BPEX) Tony Goodger said: "A terrine is a great dish to serve to help introduce customers to game. What's more, it is easy to prepare, offers excellent profit margins and lends itself to accurate portion control.

"Whatever combination of game is preferred, we would recommend that chefs ensure that the sausage meat they use has, at the very least, 65% meat content. In addition, they should chose a lightly flavoured sausage meat (although it can include herbs), that will not overpower the flavour of the game meat.

"We would also suggest that when it comes to lining the terrine, good quality streaky bacon is used. Chefs should liaise with their catering butcher or supplier for advice on premium varieties that are available."

Bacon, of course, has its own Quality Standard Mark.

Retailers, caterers and manufacturers who are signed up to the BPEX-assured scheme can display the Quality Standard Mark on packs and menus, providing reassurance to customers that high standards of animal welfare, production methods and quality control systems are in place.

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