Pork and Venison Terrine

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Pork and Venison Terrine Ingredients

2 lb Pork shoulder or butt	2 ts Ground black pepper
1 lb Venison; stew meat preferred	2 Eggs
1 lb Chicken liver; cleaned of	1/4 c Heavy cream
1 lg Onion	1/4 c Brandy
2 Garlic cloves	3 tb Flour
Several sprigs fresh thyme	1/2 ts Ground cinnamon
Several sprigs fresh parsley	1/2 ts Ground mace
2 ts Salt

Instructions for Pork and Venison Terrine

Preheat the oven to 325 degrees. Pass the pork shoulder and venison through the medium die of a grinder for a coarse grind. Place the chicken liver in the bowl of a food processor and pulse to a fine paste. Combine the liver, pork and venison in a large bowl that has been chilled in the refrigerator. Chop the onion, garlic, thyme and parsley in the processor until very fine and add to the meats in the cold bowl. Combine the salt, pepper, eggs, cream, brandy, flour, cinnamon and mace and add to the meat mixture. Mix well and chill the entire mixture for 30 minutes. Line a large loaf tin with plastic wrap, pour the terrine mixture in, tamping down to insure an even layer. 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. Bake for about 90 minutes or until the meat reaches an internal temperature of 155 degrees. Remove from the oven and cool. Place a sheet of plastic wrap over the terrine, poking holes in the plastic so that hot air can escape. 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. Remove from the oven and cool. Refrigerate overnight and serve cold with mustard, pickles and a green bean salad. Yield: 12 to 15 slices c. Michael Lomonaco 1997 MICHAELS PLACE SHOW #ML1B11 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #808 by Holly Butman on Sep 26, 1997

Main Ingredient: PorkCuisine: Uncategorized

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