Ingredients

  • 350 grams bacon
  • 450 grams venison or rabbit
  • 110 grams ham uncooked, diced
  • 110 grams pork fat sliced
  • 55 milliliters brandy
  • 55 milliliters Madeira
  • ½ teaspoon ground allspice
  • pinch ground cloves
  • pinch nutmeg
  • salt and pepper
  • 450 grams pork ground
  • 1 egg
  • Luting Paste
  • 90 grams plain flour
  • 2 tablespoons water or 3 T

Directions

1. Line terrine with bacon, reserving 2 slices. Cut half the game meat into finger-sized strips. In a bowl, mix the meat strips, ham, por kat with brandy, Madeira, allspice, cloves, nutmeg, salt and pepper. Cover and marinate for 1-2 hours.
2. Preheat oven to 350*F/175*C/GM4.
3. Grind remaining game meat through the fine blade of a meat grinder, with the minced pork and 1 slice of reserved bacon. Drain any marinade from the game strips into the ground meat mixture, beat in the egg, and season well with salt and pepper. Stir until stuffing holds together. Fry a ball of stuffing to taste for seasoning. Should be quite spicey.
4. Spread a quarter of the stuffing in the terrine, add a layer of one-third of the game strips with a few cubes of ham and pork fat, and cover with another layer of stuffing. continue, ending with layer of stuffing. cover with remaing slices of bacon and put on the lid.
5. Make luting paste. Add water to flour to make a stiff paste. Form dough into long strand by rolling it back and forth. Set dough around the lid of terrine to fill the gap and press down lightly to seal.
6. Set terrine in a roasting pan. Pour boiling water into pan so 1/2 way up sides of terrine. Bake for 1 1/4 to 1 1/2 hours, or until a skewer inserted through steam hole comes our hot. Cool terrine to tepid and then remove the luting paste and lid. Set a flat plate with a 2 lb weight on top to press down the terrine. Refrigerate overnight. when cold, remove the weight and replace with lid.
7. Terrine is best kept at least 3 days, up to a week, in the refrigerator so the flavor mellows.

Notes
Serving Ideas:Original makes 1 1/2 Qt terrine mold, 12 servings.


Categories
P‚tÈs/TerrinesAppetizer, cold
Keywords
P‚tÈs/TerrinesAppetizer, cold
MacGourmet downloadTerrine de Gibier, Game Terrine. To import, drag image to your MacGourmet recipe box.