Try this Game Terrines - Elk and Pork - S.c. I. Dinner Pt 2 recipe, or contribute your own.
Suggest a better descriptionTerrine #3, Put this terrine together as the others, in layers, using the listed ingredients and seasonings making any pattern you wish. Remember these are just suggestions for ingredients to use in these terrines and you are only limited by you imagination and flavors that will blend together. To cook The terrine- Place the terrine pan in a boiling water bath that comes about halfway up the sides of the pan and cook in a preheated 350 degree oven for about 1 1/2 hours or until the meat reaches an internal temperature of 160 degrees. Remove and chill overnight before serving. Classically it should be cooled with a weight on top of it to compress it as it cools. I find that when I do this the terrine tends to be too dry. I cool mine unweighted. NOTES : Salt and the Cajun seasoning are to taste in all of the terrines. Recipe by: LeRoy Trnavsky Posted to MasterCook Digest by drleroy@juno.com (LeRoy C Trnavsky) on Sep 8, 1998,
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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