VENISON & WILD BOAR COUNTRY TERRINE
Venison, wild boar, fatback, eggs, cream, cherries, and walnuts are blended into a smooth country terrine, baked gently in a water bath, then pressed and chilled until firm enough to slice. It works well as a make-ahead appetizer with mustard, pickles, bread, or crackers.
Ingredients
- 1 pound venison shoulder, cut into 1 inch pieces
- 1 pound wild-boar hind leg meat, cut into 1 inch pieces
- 1 pound fatback, cut into 1 inch pieces
- 1/4 cup red wine
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/4 teaspoon (2 grams) pink salt (Optional. This is for color)
- 1 tablespoon ground black pepper
- 2 tablespoons kosher salt
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 2 tablespoon minced onion
- 3 eggs
- 6 ounces heavy cream
- 2 cups dried tart cherries, soaked overnight in brandy and then drained
- 1/2 cup chopped roasted walnuts
Instructions
- Combine the meat, fat, wine, spices, salt, pepper and pink salt into a bowl, cover and refrigerate them overnight.
- In a pan melt the butter and cook your onions and garlic over medium-low heat until soft. Chill in the refrigerator.
- Pre-heat your oven to 300 degrees F.
- Prepare your forcemeat by grinding your marinated meat mixture into a chilled bowl. (Don't forget to put your grinder parts in the freezer beforehand)
- Add the ground meat mixture, eggs and cooked onions/garlic to your food processor, blend until smooth. Then transfer the mixture back into a chilled bowl. Fold in the heavy cream with a rubber spatula until fully incorporated. Now fold in your drained cherries and walnuts.
- Line your terrine mold with plastic wrap leaving enough overhang to fully cover the terrine.
- Fill the terrine mold with the mixture and cover with the overhanging plastic. Then cover the top of the vessel with aluminum foil or a lid.
- Bake the terrine in a water-bath to an internal temperature of 150 degrees F. This will take about 60-70 minutes.
- Remove the terrine from the water and allow it to cool to room temperature. Apply your handy press-plate that you made and weigh it down with a 2 pound weight. Refrigerate over night and then you're ready to slice and serve.
NOTES
- Chill everything well. Keep the meat, fat, grinder parts, bowls, and cooked onion mixture cold so the fat stays firm and the forcemeat binds cleanly.
- Marinate the meat overnight. Mix the venison, wild boar, fatback, wine, spices, salt, pepper, and optional pink salt, then refrigerate overnight before grinding.
- Cook the onions before blending. Soften the onion and garlic in butter, then chill them before adding them to the forcemeat so they do not warm the mixture.
- Process until smooth. Grind the marinated meat first, then blend it with the eggs and cooked onion mixture until smooth, then fold in the cream, cherries, and walnuts.
- Pack the mold tightly. Press the mixture firmly into the lined terrine mold and tap out any air pockets so the finished slices hold together better.
- Bake in a water bath. Cook at 300 F until the center reaches 150 F.
- Press and chill overnight. Cool to room temperature, weigh it down with about 2 pounds, and refrigerate overnight so it firms up enough to slice cleanly.
- Slice with a sharp knife. Cut it cold into 1/4-inch to 1/2-inch slices.
Nutrition
Calories: 7224kcal | Carbohydrates: 203g | Protein: 325g | Fat: 560g | Saturated Fat: 214g | Polyunsaturated Fat: 84g | Monounsaturated Fat: 228g | Trans Fat: 1g | Cholesterol: 1484mg | Sodium: 15193mg | Potassium: 2579mg | Fiber: 30g | Sugar: 134g | Vitamin A: 12287IU | Vitamin C: 6mg | Calcium: 632mg | Iron: 33mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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