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Name: Pork and Venison Terrine
Prep time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1/2 ts Ground cinnamon; 2 ts Salt; Several sprigs fresh parsley; 1/4 c Heavy cream; 2 Garlic; Several sprigs fresh thyme; 1 lb Venison; stew meat preferred; 1 lb Chicken liver; cleaned of; 2 Eggs; 2 lb Pork shoulder or butt; 1/4 c Brandy; 1 lg Onion; 2 ts Black Pepper ground; 1/2 ts Ground mace; 3 tb Flour

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Pork and Venison Terrine

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

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  <butma001@acpub.duke.edu> on Sep 26, 1997

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Nutrition

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Serving Size: 1 Serving (214g)
Recipe Makes: 12 Servings

Calories: 93
Calories from Fat: 46 (49%)

Amt Per Serving		% DV

	Total Fat 5.2g	7 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.6g
Cholesterol 179.6mg		55 %
Sodium 60.9mg		2 %
Potassium 98.4mg		3 %
Total Carbohydrate 4.9g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 4.3g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 93

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