Venison Terrine

Ingredients

• 1 rabbit fillet
• 400 g venison (from the hind leg, tendon-free and diced)
• 3 long carrots
• 125 ml dry red wine
• Salt
• Pepper (freshly ground)
• 1 tsp clarified butter
• 175 g whipping cream
• 1 egg
• 200 g Cream cheese
• nutmeg
• 2 tsp green peppercorns (pickled)
• 1 small savoy cabbage
• 1 orange (unwashed)
• 1 shallot (finely diced)
• 1 tbsp grated orange zest
• 125 ml dry red wine
• 250 g currant jam
• 1 tbsp sharp mustard
• juice of one orange
• 1 tbsp Lemon Juice
• Cayenne pepper
• port wine

Instructions

1. 1.

   Remove outer leaves from the savoy cabbage, then separate and wash the leaves. Blanch in boiling salted water for 4 minutes, remove, shock in ice water, and drain.

2. 2.

   Peel, wash carrots and cook covered in wine for about 10 minutes; remove and set aside the wine juice.

3. 3.

   Trim rabbit fillet, season with salt and pepper, and sear all sides in hot clarified butter for about 4 minutes.

4. 4.

   Blend venison cubes with cream, egg, cream cheese, nutmeg, salt, pepper, and wine juice until smooth. Fold in green peppercorns and adjust seasoning.

5. 5.

   Line the terrine mold with cabbage leaves so they hang over the rim.

6. 6.

   Wrap the rabbit fillet in cabbage leaves.

7. 7.

   Fill half of the mixture into the mold, place carrots and wrapped rabbit inside, press slightly, then top with remaining filling. Smooth the surface, fold up the cabbage, seal tightly with foil or a fitting lid, and bake at 180 °C for about 1 ¼ hours. Remove, weigh down the surface, let cool, then pour out the liquid. Cover the terrine and refrigerate for 2 days.

8. 8.

   Slice for serving and accompany with Cumberlandsauce and orange slices.

9. 9.

   Simmer shallot and orange zest in red wine for about 10 minutes; stir in jam, mustard, juices, cayenne pepper, and port wine to finish.