Recipe: Venison and hazelnut terrine
Venison and hazelnut terrine recipe, one of my favorite terrines, I like to bite into the hazelnuts to the full, once they have flavored the deer terrine. Always a great moment when the terrines cook and divinely perfume the kitchen. I like to cook them a week in advance so that they develop their flavors as much as possible. Then finally comes the moment to taste this Venison and hazelnut terrine, surely one of my favorites.
- Recipe Venison and hazelnut terrine for 15 people:
- 650 g of venison
- 450 g Boneless loin
- 600 g of throat
- 10 cl of cognac
- 35 cl of pinot blanc
- 5 peppercorns
- 120 g whole hazelnuts.
- 16 g of salt per kilo of meat
- 2 g of pepper per kilo
- 1 bard
- Prepare the marinade 24 hours before cooking the terrine.
- Place the pieces of venison cut into large cubes with the pork.
- Add the peppercorns and bay leaf.
- Pour in the white wine, and the cognac cover with cling film
- Stir the meat from time to time during the time of the marinade to soak all the pieces.
- Cover with new cling film after each opening.
- Leave to macerate in the refrigerator.
- Drain the meats and dry with a kitchen towel or paper.
- Chop the pork and the venison.
- Weigh the meat.
- Season with salt and pepper, respecting the dosages.
- Add the whole hazelnuts.
- Combine the venison and pork and throat.
- Pass the marinade through a Chinese.
- Add the cognac and the wine from the marinade.
- Cover the inside of the terrine.
- Fill the terrine.
- Lightly pack the seasoned meats into the terrine.
- Preheat the oven to 150 ° C (th. 6), then put in the oven.
- Let the terrine roast for 1 hour 30 minutes
- Compress the terrine for an hour.
- 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
Which wine to drink with: Venison and hazelnut terrine
my favorite wine for this recipe: Pinot noir Bourgogne Grape Pinot noir
Temperature between 16 ° and 17 °
Parry the deer Parry the spine The marinade Chop the throat Chop the spine Mix the meats Ready to cook Cooked
thanks to Colette for her birthday