Terrines have made their way onto the menu of many restaurants and pubs in the last few years. Mark Dodson's terrine is a little different, however, as it uses guinea fowl, pork back fat, chicken and prosciutto. A trip to your local butcher may be required before attempting this brilliant guinea fowl recipe, wonderful as a starter or a perfect party snack

Remove the legs and breasts from a good sized guinea fowl. Reserve the breasts to go through the middle of the terrine and dice the leg meat. The how to video below is for butchering a quail, but a similar process can be used to butcher a guinea fowl
VideoVideo: Butcher a quail
Combine the diced chicken, guinea fowl leg and thigh meat, pork back fat, port and brandy in a suitable container. Mix well and place in fridge to marinate for 24 hours
Mince the meat that has been marinating overnight using a medium mincer blade. Beat in the double cream and season well with salt
Place all the mushrooms in a food processor and blend until coarse
Place the butter in a large frying pan on a medium heat. Once the butter starts to foam add the mushrooms and season with salt. Sauté the mushrooms until all the moisture is released and cooked off. Turn the heat down low and add the thyme and garlic, stirring for another 2 minutes. Remove from the pan and onto some absorbent towel to cool
When the mushrooms have cooled, add to the mince along with the pistachios and mix until thoroughly combined
Line the terrine mould with cling film and then with sliced prosciutto. Be sure that there is enough prosciutto hanging over the edges of the terrine mould to close over once full. Layer half the mince into the terrine mould, pressing down with your hands until evenly distributed. Place the guinea fowl breasts along the middle of the mix length ways, add the remainder of the mince. Fold over the remaining prosciutto, press down firmly and cover with cling film
Cook in a bain-marie in an oven at 150˚C/gas mark 2 for 1½ hours until cooked, you can use a meat thermometer to check if the centre has reached a minimum of 72˚C. Leave to cool and then refrigerate with a suitable weight on top of the terrine to help press, for at least 24 hours
To serve, use a very sharp knife to slice the terrine into 14-16 even portions. Place on the plate and rub with a little olive oil and salt. Serve with your favourite toasted bread, pickles and chutney or preserve
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Guinea fowl terrine

  • 1.2kg of guinea fowl
  • 350g of guinea fowl, leg and thigh meat medium dice
  • 350g of chicken, leg and thigh meat medium dice
  • 350g of pork back fat, medium dice
  • 100ml of port
  • 50ml of brandy
  • 300ml of double cream
  • 12 slices of prosciutto
  • 20g of salted butter
  • 150g of mixed seasonal wild mushrooms, cooked weight
  • 1 tsp of thyme, finely chopped
  • 1 tsp of garlic, minced
  • 100g of pistachio nuts, roasted and roughly chopped
  • salt to season
  • olive oil


  1. Bain marie
  2. Mincer
  3. Terrine mould

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Mark Dodson's guinea fowl recipe uses the fowl for a distinctive terrine. Pork fat back, chicken and prosciutto add additional rich meaty tastes to the terrine