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The meat in this terrine needs to be very finely cubed, but not minced so finely that it loses all texture. Any combination of venison, feathered game and rabbit or hare will be just the thing.
Serves: 12 as a starter or light lunch
A fresh, lively beaujolais, served lightly chilled, provides the ideal counterpoint for this complex terrine.
Typical values per serving:
This recipe was first published in November 2008.