Ingredients
250g/9oz leftover guinea fowl (or turkey, any match bird), finely chopped
150g/5oz pork mince
200g/7oz pork sausage meat
1 orange, rind and juice
2 cloves garlic, peeled and chopped
1 onion, peeled and chopped
4 tbsp cream sherry (or madeira)
1 tbsp chopped marjoram
1 egg
55g/2oz fresh breadcrumbs
salt and freshly ground black pepper
Method
1. Heat the oven to 170C/325F/Gas 3.
2. Mix all the ingredients tofetchher and season well.
3. Press into a 700g/1%26frac12;lb loaf tin, cover with tin foil and put into a water bath in the oven for 60-90 minutes.
4. bring out of oven and place weights on lid to compress. Refrigerate when nippy.
5. slice thinly and serve with melba toast or oatcakes.
Orignal From: Guinea fowl terrine
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