Recipe: Venison terrine with cranberries and chanterelles
Venison terrine with cranberries and chanterelles. Here is a terrine of venison and pork married in a mixture of armagnac, white wine and spices, for a softer flavor. I flavored my terrine with fresh chanterelles, found in the woods of Franche Comté this morning . The lingonberries will bring a little exotic taste and will color this terrine in small doses.
- Recipe Venison terrine with cranberries and chanterelles for 10 people
- 450 gr of venison
- 100 gr of lean pork
- 150 gr of fresh pork
- 1 bard of terrine
- 1 tablespoon of grated ginger root
- 12 finely crushed juniper berries
- 1/2 nutmeg
- ¼ teaspoon ground cloves
- 10 cl of armagnac
- 20 cl of white wine
- 2 tablespoons extra virgin olive oil
- 100 g of chanterelle mushrooms, roughly chopped with a knife
- 1 beaten egg
- 4 tablespoons chopped flat-leaf parsley
- 1 teaspoon of fresh thyme leaves
- 10 peppercorns
- 1 small jar of lingonberries
- 2 shallots
- 1 onion
- 13 gr of salt
- 2 gr of white pepper
- Prepare the marinade 48 hours before cooking the terrine.
- In a deep dish, place the pieces of venison cut into large cubes with the pork.
- Add a peeled carrot cut into rings, an onion, a shallot cut into small pieces.
- Add the thyme, ten peppercorns, ginger, juniper berries, cloves.
- Grate a nutmeg.
- Pour with the white wine and Armagnac.
- 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.
- Drain the meats and dry them with a cloth or paper.
- Finely chop the pork and two-thirds of the venison.
- Cut the last third will be cut with a knife into small cubes (1.5 to 2cm).
- Mix the venison, pork, ginger, juniper, nutmeg, cloves,
- Add salt and pepper.
- Peel the chanterelles.
- Heat the oil in a pan over medium heat.
- Sear the mushrooms for about 5 minutes, stirring: they must first release their vegetation water, then reabsorb it.
- Let them cool.
- Stir in the mushrooms, egg, flour, parsley.
- Prepare a terrine with a capacity of 1.2 l.
- Line the terrine with the bacon bard.
- Then tamp the preparation in after having mixed all the ingredients.
- Smooth the surface with a spatula.
- Cover with two layers of aluminum foil, pushing it lightly between the preparation and the edges of the terrine.
- Preheat the oven to 180 ° C (th. 6), then bake and cook for 1 hour 15 minutes.
- Take the terrine out of the oven and remove the aluminum.
- Replace with two layers of parchment paper.
- Ballast with two or three small cans: the cooking juices will rise to the surface.
- Leave to cool, remove the cans, then set aside for 2 to 7 days in the refrigerator: the juice will turn into jelly. Take out of the refrigerator 10 minutes before serving, at room temperature.
Preparation time: 40 minutes
Cooking time: 1 hour 30 minutes
Number of people: 10
4 star rating: 1 review
Which wine to drink with: Venison terrine with cranberries and chanterelles
My favorite wine for this Saint Emilion (red) recipe Grape varieties: Cabernet franc; cabernet sauvignon, Merlot
Temperature between 17 ° and 18 °