Venison and pistachio terrine

Recipe: Venison and pistachio terrine

Recipe for venison and pistachio terrine, they have deliciously flavored the terrine, what pleasure with a beautiful homemade terrine, I like to serve beautiful slices on country bread. It’s not always easy to have deer, my friends the hunters have a hard time sharing. I had people at home, I took the opportunity to give them a taste of my pickled vegetables, ideal for this venison terrine. Nothing like receiving friends than a good venison and pistachio terrine, of course you need to have hunting friends to collect some game. Me every three years for the past three it’s been a struggle to have game and yet we are a region with a lot of game.

Recipe ingredients

  • Recipe Venison and pistachio terrine for 15 people:
  • 450 g Boneless loin
  • 600 g of throat
  • 650 g of venison
  • 200 g slices of smoked pork belly
  • 150 g of chicken liver
  • 5 cl of cognac
  • 40 cl of pinot blanc
  • 10 peppercorns
  • 1 clove
  • 100 g of pistachios
  • 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. Add the thyme, ten peppercorns, juniper berries, cloves.
  4. Grate a nutmeg.
  5. Pour in the white wine and Armagnac.
  6. Stir the meat from time to time during the time of the marinade to soak all the pieces.
  7. Cover with new cling film after each opening.
  8. Leave to macerate in the refrigerator.
  9. Drain the meats and dry with a kitchen towel or paper.
  10. Chop the pork and the venison.
  11. Chop the chicken livers.
  12. Mix the venison, pork and poultry liver, juniper, nutmeg.
  13. Salt and pepper.
  14. Fill the terrines halfway.
  15. Add the bacon strips.
  16. Finish filling the terrines.
  17. Lightly pack the seasoned meats in the terrine.
  18. Smooth the surface with a spatula.
  19. Preheat the oven to 180 ° C (th. 6), then put in the oven.
  20. Let the terrine roast for 1 hour 30 minutes.
  21. Compress the terrine for an hour.
  22. Remove the weight of 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: Venison terrine

My favorite wine for this recipe: Auxey Duresses Cépage Chardonnay
Temperature between 12 ° and 14 °

Cut the venisonCut the porkAdd the aromaticsChop the meatCooked terrineA nice sliceZoom<img src="/wp-content/uploads/2021/09/2484488190963900769.jpg" class="aligncenter"

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