How to make Venison terrine?
This recipe takes 75 minutes for 6 servings, medium difficulty.
Prepare a friendly and traditional starter with our roe deer pâté recipe!
30 min
Prep time
45 min
Cook time
6
Servings
Medium
Difficulty
1h15
Total time
Water bath
Cooking method
Lunch
Meal type
What ingredients for Venison terrine?
How to prepare Venison terrine?
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1
The 'secret' of any terrine is the amount of salt and pepper
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2
Know that you need 20g of salt and 2g of pepper per kilogram of preparation
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3
Chop the venison meat and pork jowl
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4
If you have a manual food chopper, finish by adding some bread crumbs to thoroughly empty the chopper
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5
Salt, pepper, mix in the eggs and Armagnac
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6
Arrange the mixture in a terrine, place thyme, bay leaf, and a few grains of paradise on top
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7
Mix flour with water to form an elastic dough
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8
Place this dough around the edges of the terrine; it will serve as a seal during cooking
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9
Cover the terrine with its lid and place in a bain-marie for at least 45 minutes, at thermostat setting 7/8.
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Frequently asked questions
Preparation takes 30 minutes and cooking takes 45 minutes, for a total of 75 minutes.
This recipe serves 6 people. You can adjust the quantities directly on the page.
This recipe is medium difficulty. It is suitable for cooks with some basic skills.
This recipe is prepared using water bath. Follow the detailed steps above for best results.
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