Country terrine with venison

Recipe: Country terrine with venison

Recipe for Country terrine with venison. A friend had offered me an exchange of foie gras for roe deer, I took advantage of it, I am not a hunter and I am struggling to find game. However, I know very well that in Haute Saône the hunters no longer know what to do with the wild boar, I buy it from my butcher. Then finally comes the moment to taste this country terrine with venison. Here I used part of the leg to make my country-style venison terrine.

Recipe ingredients

• Recipe Country-style venison terrine for 15 people:
• 450 g boneless loin
• 600 g of throat 3.65
• 650 g of venison
• 150 g of pork liver
• 1 strainer
• 3 shallots
• 2 carrots
• ½ bunch of parsley
• 2 cloves garlic
• 12 cl of cognac
• 35 cl of white Beaujolais
• 16 g of salt per kilo of meat
• 2 g of pepper per kilo
• Laurel

Instructions

1. Prepare the marinade 24 hours before cooking the terrine.
2. Place the pieces of venison cut into large cubes with the pork.
3. Pour in the white wine and cognac.
4. Stir the meat from time to time during the time of the marinade to soak all the pieces.
5. Peel then add garlic, shallots and carrots.
6. Cover with new cling film after each opening.
7. Leave to macerate in the refrigerator.
8. Drain the meats and dry them with a cloth or paper.
9. Chop the pork and the venison.
10. Chop the pork liver, along with the vegetables.
11. Weigh then salt and pepper.
12. Pour some of the juice from the marinade and stir at the same.
13. Fill the terrines with the preparation.
14. Lightly pack the seasoned meats in the terrine.
15. Preheat the oven to 180 ° C (th. 6), then put in the oven.
16. Let the terrine roast for 1 hour 30 minutes.
17. Compress the terrine for an hour.
18. Remove the weight from the terrine, it will rise and absorb the liquid jelly.

Preparation time: 40 minutes
Cooking time: 1 hour 30 minutes
Number of people: 15
4 star rating: 1 review

What wine to drink with: Country terrine with venison

My favorite wine for this recipe: Beaujolais blanc Cépage Chardonnay
Temperature between 08 ° and 10 °

Leg of venisonpork loinCut the spineMarinate the meatsChop the meatsAdd the vegetablesChop the liverWeigh for salt and pepperMix the preparationCooked terrineZoom<img src="/wp-content/uploads/2021/09/8612135303969354338.jpg" class="aligncenter"