Terrine de Campagne
A coarse country pâté of pork, liver and fat baked in a bain-marie and pressed overnight. Rustic on purpose — you should see the pieces.
Photograph credit: Terrine Campagne (Country Terrine) from the French stall at the Victoria Markets,… by David Jackmanson · CC BY 2.0 · Flickr
How to Make Terrine de Campagne
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Mix all the meats, fat, shallots, garlic, brandy, wine, salt, spices, thyme and eggs thoroughly with your hands.
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Fry a teaspoon of the mixture and taste it. Adjust the salt — it should taste slightly over-seasoned, since it will be eaten cold.
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Heat the oven to 160°C / 325°F. Line a 1.5-litre terrine or loaf tin with the bacon rashers, letting them overhang.
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Pack the mixture in firmly, banging the tin down to knock out air pockets. Fold the overhanging bacon over the top and lay the bay leaves on.
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Cover with foil and stand the tin in a roasting dish. Pour in boiling water to come halfway up the sides.
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Bake 90 minutes, until a skewer inserted into the middle comes out hot and the juices run clear.
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Cool for an hour, then put a weight on top — tins work — and refrigerate at least 720 minutes before slicing.
Related guide: Prep, cook and total time.
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Tips for Making Terrine de Campagne
- A third fat. Lean terrine is dry terrine.
- Fry a spoonful and taste before committing.
- Press it overnight or it will not slice.
Ingredient Swaps
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
- A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.
Serving Suggestions
- Cornichons
- Toasted country bread
- A glass of Beaujolais
Storing & Reheating Terrine de Campagne
Refrigerated for 8 days, wrapped. The flavour improves for the first three. It freezes for 2 months.
Terrine de Campagne: Questions and Answers
How long does Terrine de Campagne take to make?
40 minutes of preparation and 1 hour 30 minutes of cooking, plus 13 hours of pressing and chilling, so allow 15 hours 10 minutes from start to finish. The recipe serves 12.
The Numbers per Serving
No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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