Starter

Venison terrine

Name: Venison terrine
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 portions
Cuisine: Française
Ingredients: 500 g of venison; 500 g of pork belly; 20 g of salt; 2 g of pepper; bread crumbs; 2 eggs; 10 cl of armagnac; bay leaf, thyme, juniper; 100 g of flour and a little water

Prepare a friendly and traditional starter with our roe deer pâté recipe!

Guillaume | 07/12/2016 1622 vues

0.8/5 (1 reviews)

30 min

Prep time

45 min

Cook time

Servings

Medium

Difficulty

1h15

Total time

Bain-marie

Cooking method

Ingredients

500 g of venison
500 g of pork belly
20 g of salt
2 g of pepper
bread crumbs
2 eggs
10 cl of armagnac
bay leaf, thyme, juniper
100 g of flour and a little water

Instructions

1

The 'secret' of any terrine is the amount of salt and pepper
2

Know that you need 20g of salt and 2g of pepper per kilogram of preparation
3

Chop the venison meat and pork jowl
4

If you have a manual food chopper, finish by adding some bread crumbs to thoroughly empty the chopper
5

Salt, pepper, mix in the eggs and Armagnac
6

Arrange the mixture in a terrine, place thyme, bay leaf, and a few grains of paradise on top
7

Mix flour with water to form an elastic dough
8

Place this dough around the edges of the terrine; it will serve as a seal during cooking
9

Cover the terrine with its lid and place in a bain-marie for at least 45 minutes, at thermostat setting 7/8.