Game terrine served with vanilla-poached cherry tomatoes

Game terrine served with vanilla-poached cherry tomatoes

Yuki Sugiura

The Swedes eat a lot of game and hunting is a much more commonplace pastime than in many other parts of Europe, particularly in the autumn and winter months. Wild boar, elk and moose are among the most common game meats. As moose is pretty tricky to track down, I have used venison here, which is widely available, as well as some game birds. Wild game is low in fat and high in protein and so really good for you, but many find cooking with it an intimidating prospect. Here is an introduction to game that may prove more palatable than a joint. Serve the terrine with these vanilla-poached cherry tomatoes, a great alternative to a chutney, inspired by a dish I tried in Bornholm, off the Danish coast.


Quantity Ingredient
100g prunes, stoned
4 tablespoons brandy
2 tablespoons olive oil, plus a little extra for greasing
200g diced venison
150g duck breasts, skin removed and cut into 1cm strips
100g fresh bread slices, (white or brown)
2 sage sprigs, leaves picked
1 teaspoon ground ginger
2 allspice berries
6 juniper berries
200g chicken or duck livers
300g sausage meat
100ml red wine
1 egg
150g pancetta rashers
toasted bread, to serve

For the cherry tomatoes

Quantity Ingredient
30g sugar
1 vanilla pod, split in half lengthways
1/2 lemon, juiced
330g cherry tomatoes


  1. Soak the prunes in brandy overnight. You can make the cherry tomatoes in advance – place 100ml water in a pan with the sugar, vanilla and 1 tablespoon lemon juice. Bring to a simmer and let the sugar dissolve, then add the tomatoes and poach for 10 minutes. Remove the tomatoes with a slotted spoon and set aside while the liquid reduces until syrupy. Pour over the tomatoes and cool before refrigerating.
  2. The next morning, heat the oil in a frying pan and fry the venison and duck in batches for a few minutes on each side until browned, then add to a bowl with the soaked prunes. Preheat the oven to 175°C and boil the kettle. Blitz the bread, sage and spices in a food processor until crumb-like. Add the liver, sausage meat, red wine and egg and continue to mix until everything is completely incorporated.
  3. Oil a 900g loaf tin and line with a single layer of the pancetta. You may need to flatten them to get them to stretch – there should be some overhang. Fill the tin with half of the sausage-meat mixture, flattening slightly. Arrange the venison, duck and prunes on top, then add the remaining sausagemeat mixture and fold up the pancetta ends. Top with any remaining pancetta, then cover tightly with foil. Place in a roasting tray and pour in hot water to about halfway up the tray. Bake for 1 1/2 hours, then test by piercing with a knife – the juices should run clear. Drain off any liquid.
  4. Weigh the terrine down with a plate and few cans of food on top. Cool completely before refrigerating for a few hours. To serve, run a knife along the edges then place a dish over the top. Tip upside down and slide out of the tin. Slice thickly and serve with the poached tomatoes and toasted bread.
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