Anne-Sophie Pic’s recipes

Game Terrine, with red onion pickle

Game terrine is a dish which is deeply rooted in French culinary tradition. It used to feature on the menu at the Auberge du Pin de la Grand-Mère, a restaurant which was located in an area where they hunted wild boar.

This Côtes-du-Rhône is a blend of Grenache, for elegance, and Syrah, which gives the wine fruit and structure. The wine is aged exclusively in vat. The short vatting period and the low-temperature fermentation maintain the fruitiness and light character of the wine. The nose reveals Griotte cherry and sweet, spicy aromas and the tannins are silky and refreshing.

The wine contrasts, yet balances well, with the strong gamey flavours. However, it has enough body to carry the rusticity of the dish and create a rich, generous food-wine pairing.

Lastly, the red onion pickle enhances the fruity aromas of the Côtes-du-Rhône and sets off its natural freshness, almost giving it a sweet-sour dimension. An authentic and joyous food-wine pairing!

Preparation time
Cooking time


Game terrine:

  • 250 g pork bard
  • 125 g cooked foie gras
  • 500 g game meat
    (wild boar, pheasant, roe deer, etc.)
  • 250 g pork throat
  • 50 cl red wine
  • 200 g liver of chicken, veal or game,
  • 50 g shelled pistachios
  • Groundnut oil
  • 1 small shallot
  • 2 cl cognac
  • 50 g caul


  • 1.5 eggs
  • 20 g salt
  • 2,5 g pepper
  • 2.5 g sugar

Red onion pickle:

  • 1 red onion
  • 10 cl white balsamic vinegar
  • 50 g sugar
  • 5 cl water

Rich parmesan shortcrust pastry:

  • 180 g flour
  • 80 g ground almonds
  • 5 g salt
  • 40 g grated parmesan
  • 160 g butter
  • 1 large egg
  • 20 g capers
  • 20 g gherkins


Game terrine:

Coarsely cut up the game, throat, bard and foie gras. Put all the meat (except for the foie gras) into a large bowl, and pour over the red wine. Leave to marinate for around 2 hours. Meanwhile, pan fry the chicken or veal livers for 2-3 mins in a dash of oil, with the peeled and finely chopped shallot. Flambé with cognac. Remove from the heat and drain off the juices. Using a fine blade, grind up the meat with the sautéed liver. Cut the foie gras into cubes and add to the mixture. Then add the seasoning and egg. Mix together well to obtain a homogeneous mixture. Add the chopped pistachios. Line the inside of the terrine mold with the caul, pack the terrine mixture into the mold, cover the mixture with the caul. Press down with the palm of your hands. Preheat the oven to 160°C (th. 5-6). Fill a high-sided baking dish with hot water until the level comes up to just below the height of the terrine mold (when this is placed in it). Cover the terrine with aluminium foil and place the mold in this bain-marie. Cook in the oven for around 1 hour; if you have a cooking thermometer, check that the temperature at the centre of the terrine registers 58°C. Remove the terrine from the oven. Lift it out of the bain-marie.
Place a rigid sheet on top of the cooked terrine and weigh it down so that the terrine is compressed while it cools. Place in the fridge. Leave to rest for at least 24h.

Red onion pickle:

Peel and finely slice the onion. Bring the vinegar, sugar and water to boil in a pan, and then add the onion. Leave to cook on a low heat for a few minutes.
Remove from the heat, and leave to cool in the vinegar. Set aside.

Rich parmesan shortcrust pastry:

Preheat the oven to 180°C (th. 6). Mix the flour, ground almonds, salt and parmesan together in a large bowl. Add the softened butter. Mix together to obtain a fine crumb-like consistency, then add the egg. Mix again until the pastry starts to come together.
Drain and chop the capers and gherkins, and then incorporate them into the pastry.
Roll out the dough until you have a thin sheet of pastry, then cut out circles using a pastry cutter. Place these onto a lightly floured baking sheet and bake in the oven for 10 mins. Remove from the oven.

Decoration and presentation:

Turn out the terrine, cut it into even slices, then place these on top of the pastry circles. Drain the onion pickle, and spoon some over the terrine. Serve immediately.