Terrine de campagne (Country terrine)

    9 hours 45 min

    Straight from the Dordogne region of France. It does not get more indulgent and more French than this. Yet this terrine is rustic, filling and simple in its ingredients and preparation. This terrine is a heavenly blend of pork liver, minced pork, sausage, bacon and chicken breasts. Phew. This is a terrine that you will not forget making and your guests will not forget eating. I like to make this ahead of time as it keeps so well in the fridge and I like to serve it with homemade bread and a little salted butter. If I could take only one dish to a desert island, this would be it.

    32 people made this

    Makes: 1 terrine de campagne

    • 8 rashers streaky bacon
    • 110g pork liver, chopped
    • 110g minced pork
    • 110g sausagemeat
    • 4 to 6 shallots, finely chopped
    • 2 tablespoons chopped fresh parsley
    • 2 cloves garlic, minced
    • 1 tablespoon wholegrain mustard
    • 25g breadcrumbs
    • 1 egg
    • 3 teaspoons brandy
    • 1 pinch ground nutmeg
    • salt and pepper, to taste
    • 2 chicken breast fillets, sliced
    • 1 bay leaf

    Prep:15min  ›  Cook:1hr30min  ›  Extra time:8hr chilling  ›  Ready in:9hr45min 

    1. Preheat the oven to 170 C / Gas 3. Lightly grease a terrine mould.
    2. Line the prepared terrine with the bacon rashers. In a large bowl, combine the liver, minced pork and sausagemeat along with the shallots, parsley, garlic, mustard, breadcrumbs, egg, brandy, nutmeg and seasoning. Mix well with hands.
    3. Spread a layer of the meat mixture on the bottom of the prepared terrine (be sure you have enough for three layers). Top with a layer of the sliced chicken breast. Layer more of the meat mixture on top, then top with a second layer of sliced chicken breast. Top finally with the remainder of the meat mixture. Place the bay leaf neatly on top. Cover with parchment and then tin foil. Stand the terrine in a larger tin and pour in boiling water to up to half its depth.
    4. Bake the terrine in the tin of water for 90 minutes. Remove from the oven and cool, then chill in the fridge for 8 hours, overnight preferably.
    5. Serve chilled.


    Choose a terrine mould that is just big enough, as the terrine will shrink when cooked.

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