Search the entire site for recipes

Search for :

Venison Terrine
Venison Terrine Category:     Wild Game 
Views:     227 
Ratings:    
Comments:    
Ingredients And Procedures

1 1/2 pounds venison -- boneless

2 pounds pork belly -- cured

3 shallot -- sliced

2 cloves garlic -- sliced

1/4 cup dry red wine

1/2 cup gin

3/4 cup brandy

5 juniper berries -- crushed

1 teaspoon black pepper

1 teaspoon coarse salt

3/4 teaspoon ground thyme

3/4 teaspoon ground rosemary -- 1/4 inch thick

1/4 teaspoon ground nutmeg

1 bay leaf

***** 1/2 pound chicken livers

4 eggs

1 pound bacon -- thinly sliced

1/2 pound dried cranberries

1 teaspoon thyme

6 bay leaves

1 cup *RED WINE JELLY

Cut meat into 1" cubes. Sautee shallots and garlic until wilted in a little of the rendered pork fat, let cool. In a bowl, combine the meats, wine, gin, and 1/4 cup brandy with the salt, pepper, juniper and spices. Cover tightly for at least 2 days (up to 1 week is fine), until the meat has absorbed all the liquid. Remove the bay leaf. To reconstitute the dried cranberries, place them in a small pan with 1/2 cup brandy. Bring to a boil, turn off the heat, cover the pot, and let them steep until they are soft and all the brandy is absorbed, about 1/2 hour. Chop the cranberries coarse. Grind the meat, being careful not to force the meat through the grinder. Add the cranberries to the meat mixture after it has been ground. In a food processor, puree the chicken livers with the eggs. Strain the mixture and add to the meat mixture. Vigorously mix and knead the pate mixture with your hands for at least 5 minutes; it will all come together into a mass. From time to time, wet your fingers with cold water and pat the mixture. When your hands do not stick, it is ready. Line a 1 1/2 quart terrine with the bacon slices. Put the meat into the terrine and pat it well to get out all air pockets and mound the meat about 1/4" above the top of the pan. With your finger, make a groove all around the rim of the pan. Spoon a line of dried thyme down the top of the pate and decorate with the bay leaves. Fold over the bacon. Cover tightly with foil. Preheat oven to 425'. Set the terrine in a roasting pan and pour boiling water to come halfway up the sides of the terrine. Bake to an internal temperature of 155' (about 2 hours). When done remove from oven and press the pate to force out the juices. Weight the pate and let cool. When it cools to room temperature, refrigerate the weighted pate. The next day, remove the weights and the foil and remove any congealed fat or juices. Wrap well in plastic wrap or foil.

Rate this recipe!
Send this recipe to your friends
Comments
Post a comment
Enter Your Name:

Email (Required) :

Confirm Email (Required) :

Website:

Your comment (Required):



Submit Your Own Recipes

Most Popular Recipes
Herring Salad with Apples, Dill Pickles, and Horseradish
Brown Rice Bread
Artichoke Croustades
ARMADILLO EGGS
Ground Beef with Spaghetti Parmigiana
Almond Butter Coffee Cake
Apricot & Cucumber Soup
Halloween Hash
Green Corn Tamales
Ground Beef Turnovers
Gulai Merah (Red Short Ribs Of Beef)
Spinach with Bechamel
Achara Zuke (Turnips in Vinegar Dressing No. 36)
Creole Bouillabaisse
Artichoke Bottoms with Bay Scallops
Artichaud Dieppoise!
Halfway House Pot Roast
Ground Beef/Eggplant Casserole
Mango & Tamarind Chutney
Assam Spicy Shrimp

Top Rated Recipes
0Cajun Stuffed Pistolettes
Cranberry Banana Bread
Lamb& Grilled Onion Taco w/Fresh Mint &Tomato Salsa (Gc)
Lanza's Lumaconi
Apricot Raisin Spread Davis
Brazilian Iced Chocolate Coca-Cola
Eli Gold's Barbecued Shrimp
Hot Shoestring Potato Salad
Apricot & Cucumber Soup
Arame-Stuffed Mushroom Caps


Twitter






Link Directory | link directory | GeekySpeaky: Submit Your Site! | Blog Matter

Copyright © 2004-2017 Sean Noble, All rights reserved
Read our Disclosure Policy