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June 2019

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Venison Terrine Recipe

Venison Terrine recipe and other wild game recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Venison Terrine recipe  PDF



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 mi ture after it has been ground. In a food processor, puree the chicken livers with the eggs. Strain the mi ture and add to the meat mi ture. Vigorously mi and knead the pate mi ture 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 mi ture. 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 ne t day, remove the weights and the foil and remove any congealed fat or juices. Wrap well in plastic wrap or foil.

Venison Terrine recipe and other wild game recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
581 people have voted
Last Reviewed on 2019-06-17



Monday, Jun 17 2019 Download & Print Venison Terrine recipe  PDF   Wild Game recipes RSS   New

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