Pork And Venison Terrine
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
58
Spice
40
Sweetness
41
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
910 g
Pork Shoulder1 large
Onion2 tsps
Salt2 tsps
Ground Black Pepper2
Eggs1 cup
Heavy Cream1 cup
Brandy3 tbsps
Flour1 tsp
Ground Cinnamon1 tsp
Mace (ground)Directions:
1
Preheat the oven to 325 degrees
2
Pass the pork shoulder and venison through the medium die of a grinder for a coarse grind
3
Place the chicken liver in the bowl of a food processor and pulse to a fine paste
4
Combine the liver, pork and venison in a large bowl that has been chilled in the refrigerator
5
Chop the onion, garlic, thyme and parsley in the processor until very fine and add to the meats in the cold bowl
6
Combine the salt, pepper, eggs, cream, brandy, flour, cinnamon and mace and add to the meat mixture
7
Mix well and chill the entire mixture for 30 minutes
8
Line a large loaf tin with plastic wrap, pour the terrine mixture in, tamping down to insure an even layer
9
Cook the terrine in a water bath in the oven by heating some water in a tea kettle, place the prepared terrine into a roasting pan set in the oven, and pour the hot water into the roasting pan, being careful not to get any water into the terrine
10
Bake for about 90 minutes or until the meat reaches an internal temperature of 155 degrees
11
Remove from the oven and cool
12
Place a sheet of plastic wrap over the terrine, poking holes in the plastic so that hot air can escape
13
Place 2 to 3 pounds of weight (such as dry beans still in the bag) on top of the plastic wrap to weigh down and compress the terrine and refrigerate overnight
14
Remove from the oven and cool
15
Refrigerate overnight and serve cold with mustard, pickles and green bean salad