Venison Terrine

* Exported from MasterCook *
Venison Terrine
Recipe By : Hudson River Valley Cookbook
Serving Size : 10 Preparation Time 0:96:00
Categories : Appetizers Meat & Game
Nodairy Clb-Dinners
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 mixture after it has been ground.
In a food processor, puree the chicken livers with the eggs. Strain the
mixture and add to the meat mixture. Vigorously mix and knead the pate
mixture 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 mixture. 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 next day, remove the weights and the foil and remove any congealed fat
or juices. Wrap well in plastic wrap or foil.

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NOTES : Serve with Red Wine Jelly.