Venison, chicken liver and armagnac terrine

Venison, chicken liver and armagnac terrine

Home Comforts
Yuki Sigura

A bit poncey calling this a terrine – that was the editor of the book as she lives in London – to you and me, it’s a pâté, but a nice one at that. Once you’ve made it you will see how easy it is and, on the table for a party or lunch, it’s a hit. I have it in the fridge and keep picking at it with bread and pickles (yeah, I know, kitchen pickers wear big knickers, but it’s lovely).


Quantity Ingredient
350g venison fillet, cut into 2cm-wide strips
350g chicken livers
sea salt
freshly ground black pepper
2 tablespoons rapeseed oil, plus more for the foil
2 tablespoons armagnac
550g rashers of streaky bacon
300g skinless boneless chicken breasts, roughly chopped
200ml double cream
50g toasted chopped hazelnuts
50g dried cranberries
2 tablespoons finely chopped tarragon leaves


  1. Season the venison and chicken livers with salt and pepper, then heat a large frying pan and add the rapeseed oil. When the oil is hot, add the venison a few pieces at a time and seal on each side, then set aside. Repeat with the chicken livers, then – standing well back and protecting your forearms – pour in the armagnac and set it on fire with a match. When the flames die down, set aside.
  2. While these cool, use the bacon to line a 1kg loaf tin, overlapping the rashers in the base a little and leaving about 5cm of their lengths falling over the edge of the tin on each side. Preheat the oven to 180°C.
  3. Place the chicken breast into a food processor and blitz to a fine purée, then add the double cream and blitz to combine. Season with plenty of salt and pepper, then tip into a bowl and fold in the hazelnuts and cranberries.
  4. Scoop one-third of the chicken mixture into the prepared tin, then top with the venison. Layer on another one-third of the chicken mixture, then the tarragon, chicken livers and their juices. Finish with the remaining chicken mixture, then fold the bacon over the top to cover all the filling.
  5. Oil a piece of foil and place over the top of the tin, then seal tightly around the edges and place into a deep tray. Half fill the tray with hot water then place into the oven for 1¼–1½ hours.
  6. To check that the terrine is cooked, insert a skewer into the centre, then run it against the inside of your wrist: if it’s piping hot, it’s cooked through. If not, return it to the oven and cook for another 10 minutes, then check again.
  7. Remove from the oven and allow to cool completely before placing in the fridge to chill.
  8. To serve, turn out of the mould and cut into slices. Serve with gherkins and some charred bread.
James Martin
Saturday Kitchen
comfort food
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