Game Terrine

Ingredients

• 800 g venison stew meat
• 250 g turkey liver
• 6 juniper berries
• 12 peppercorns
• 1 tsp grated orange zest (unprocessed)
• 6 tbsp Cognac
• 1 tsp herbs de Provence
• 50 g white bread
• 1 cup heavy cream (200 g)
• 100 g thick smoked bacon
• 150 g onions
• Salt
• white pepper (ground)
• 8 large slices of thick bacon (about 300 g to line the mold)
• bay leaf (optional)
• pink peppercorns
• juniper berry
• rosemary
• thyme
• candied orange slice
• 4 sheets white gelatin
• 0.125 l sherry

Instructions

1. 1.

   Rinse and pat dry venison stew meat and turkey liver. Clean and dice the meat and liver into small cubes. Place the meat in a bowl. Crush juniper berries and peppercorns in a mortar. Add them with orange zest, Cognac, and herbs de Provence to the meat and mix well. Cover and marinate overnight in the refrigerator.

2. 2.

   Cube the white bread. Warm the cream and pour it over the bread cubes. Dice the bacon. Peel and dice the onions. Mix the meat with bacon, onions, and bread. Pulse everything in a food processor or pass through a fine sieve. Season generously with salt and pepper. Line a 3‑liter pastry tin with the bacon slices. Fill the tin with the meat mixture and cover with more bacon slices. Place the lid on top. Set the tin on the oven tray.

3. 3.

   Slide it onto the lowest rack. Pour water into the tray. Bake at 175–200 °C (convection 150–160 °C / gas stove: level 2–3) for about 1½ hours. Drain the fat. Cover the terrine with foil and weight it down. Let it cool. Remove the terrine from the tin. Take out the bacon slices. Wash the tin.

4. 4.

   Re‑insert the terrine into the tin. Soak gelatin in cold water. Warm sherry and ¼ l water. Dissolve gelatin in this mixture. Pour over the terrine so that it is just covered. Garnish with any of the listed ingredients as desired. Let the gel set.