Recipe: Venison terrine
Venison terrine recipe, it’s one of our favorite starters in fall and winter. I like the preparation of the terrines, the moment when we prepare the marinade, but I also like the moment of salt, pepper and spices. Nothing better than a homemade terrine, deliciously flavored with Armagnac, the meat is perfumed for 24 hours to roast in the oven afterwards. Then finally comes the moment to taste this venison terrine.
- Recipe Venison terrine for 15 people:
- 800 g Boneless loin
- 800 g of throat
- 1 kg of venison
- 150 g of chicken liver
- 2 strips of fresh breast
- 4 tablespoons of Armagnac
- 60 cl of pinot blanc
- 10 peppercorns
- 1 clove
- 5 juniper berries.
- 16 g of salt per kilo of meat
- 2 g of pepper per kilo
- 1 nutmeg
- Prepare the marinade 24 hours before cooking the terrine.
- Place the pieces of venison cut into large cubes with the pork.
- Add the thyme, ten peppercorns, juniper berries, cloves.
- Grate a nutmeg.
- Pour in 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.
- Leave to macerate in the refrigerator.
- Drain the meats and dry them with a cloth or paper.
- Chop the pork and the venison.
- Chop the chicken livers.
- Mix the venison and the pork and the chicken liver, the juniper, the nutmeg.
- Salt and pepper.
- Fill the terrines halfway.
- Add the bacon strips.
- Finish filling the terrines.
- Lightly pack the seasoned meats in the terrine.
- Smooth the surface with a spatula.
- Preheat the oven to 180 ° 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: 8
4 star rating: 1 review
What wine to drink with: Venison terrine
My favorite wine for this recipe: Saint amour Cépage Gamay
Temperature between 12 ° and 14 °
Slice the meat Salt and spice Chop Zoom Fill the terrines A few bay leaves To be decided The venison terrine