Game Terrine for Christmas Day by Station Hotel head chef Neil Wardlaw

picture of Christmas Terrine

HEAD chef Neil Wardlaw at Speyside Station Hotel is sharing his Christmas in-season game terrine recipe with eatnorth. as well as tips on how to survive Christmas dinner preparations.

Tips:

  • Use the best quality ingredients you can and source locally produced food where possible – this will provide the best flavours, is sustainable and it’s more enjoyable to cook with quality ingredients.
  • Preparation is key and doing as much as you can in advance helps, for instance, prepare the stuffing, wrap chipolatas in bacon and boil bones for stock and freeze them ready for the big day.
  • Share the workload – as in a busy hotel kitchen, getting others to assist in any way is a benefit and people will enjoy having a role to play.

What’s on the Christmas menu:

Game terrine (our Game is sourced from The Rothes Butchers), served with cranberry and orange chutney; loin of venison for main and honey crowdie cheesecake for pudding are among the dishes on the menu.

If you’re too busy in the run up to Christmas to try making them yourself, then book a table at The Station Hotel, nestled in the midst of malt whisky country, and sit back and enjoy someone else making them for you.

To book call 01340 832200 or email info@stationhotel.com
www.stationhotelspeyside.com

picture of Christmas Terrine
GAME TERRINE
Print Recipe
Servings
6
Servings
6
picture of Christmas Terrine
GAME TERRINE
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. GAME TERRINE
  2. Ingredients:
  3. • 2 Duck Legs
  4. • 2 Pheasant legs
  5. • Guinea fowl legs
  6. • 2 sprigs thyme
  7. • 40g sea salt
  8. • 1t rape seed oil
  9. • 1 lime zest
  10. • 1 lemon zest
  11. • 1 orange zest
  12. • 4 slices of Parma ham
  13. Method:
  14. 1. Mix together thyme, lemon, orange and lime zest. Salt and rub into the legs. Cover and place in refrigerator over tonight
  15. 2. Wash legs and pat dry
  16. 3. Place in deep oven proof dish and cover with oil. Cover with tin foil or lid and cook in the oven at 120 degrees for 2 and a half to 3 hours until meat comes away from the bone
  17. 4. Lift legs from oil. Drain and cool until warm and pick meat from bones. Place in bowl, lightly mix and season
  18. 5. Lay the Parma ham on a sheet of cling film and add the picked meat. Roll into a tight cylinder and chill for 3 hours until firm.
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