I only make this strongly-flavoured terrine at Christmas. It’s perfect winter eating, and is one of Mr Sat. Night’s favourites. As we’re a fully ‘grown-up’ house now we serve this as a starter on Christmas Day, and then have it as various lunches, snacks etc. after that. I’d say that kids would absolutely hate it – it’s probably too rich for them.
It’s loosely based on Delia Smith’s Venison and Pistachio terrine, from her ‘Winter’ book. I’ve changed, added and subtracted to it over the years. I serve it, in fairly thin slices, with some of its own jelly alongside, with Sourdough toast, or homemade wheaten bread, http://eatingforireland.com/recipe/jonnys-nannys-wheaten-bread/, and some Cranberry Compote http://eatingforireland.com/2017/12/04/homemade-cranberry-compote/, or Red Onion Marmalade. http://eatingforireland.com/recipe/red-onion-marmalade-with-wine-and-port/
The other reason I like it is because it gives my lovely French terrine dish (which I bought years ago, at a market in France) its annual outing – that’s it in the pictures
- A deep terrine (ok, I’m just showing off here) or a 2lb loaf tin
- A large bowl, to mix everything together
- Grease-proof paper and tin foil
- A roasting tray that will hold your terrine/loaf tin.
For the terrine:
- 500g minced venison
- 500g minced pork
- 250 venison pieces, cut very small
- 250g rind-less streaky bacon, chopped small
- 1/2 a teaspoon of ground Mace
- 30 juniper berries, crushed – wait until you smell these!
- 2 teaspoons of mixed peppercorns, roughly crushed
- 2 decent tea spoons of salt
- 100g chicken livers, chopped small
- 2 heaped dessert spoons of Cranberry compote
- Handful of fresh Thyme leaves.
- 250mls dry white wine
- Good splash of brandy
- 250g rindless streaky bacon (this lines the tin)
- 250g butter, melted
- bay leaves, peppercorns, sprigs of thyme
- Put all the terrine ingredients, except the wine and brandy, into the bowl.
- Using a wooden spoon or a couple of forks, mix everything together until you can see that it’s all evenly distributed.
- Add the wine and brandy, and mix again.
- Put a tea towel over the bowl, and leave it in a cool spot to marinate for a couple of hours.
- Then turn your attention to the tin – stretch each slice of streaky bacon with the blade of a flat knife, and line the terrine. There should be some overhang at the sides of the bowl.
- Heat the oven to 160 fan.
- Pack the mixture into the terrine, pushing it down well, and folding over the ends of the bacon slices. I had some left over this morning, so I put it into a separate bowl to give as a Christmas present – you could of course make individual portions to give as gifts –
- Cover the container with a double layer of grease-proof paper and top it with a double layer of the tinfoil, and tie it firmly with the string.
- Place it into the roasting tin, and add boiling water until it comes up about 2-3 cms up the side of the terrine
- Bake in the oven for 2 hours. There will be a lovely smell as it cooks, and some of the juices will drip into the water, but that’s fine.
- After the cooking time is up, remove the terrine from the oven, pour away the water, and allow to cool for about an hour on a cooling rack.
- Then weight it down with tins of beans or something similar, and leave it to cool entirely – this usually takes overnight in our house (there can be some spillage, so put a tray under the cooling rack).
- The next morning, remove the wrapping and have a look. There will be a layer of gelatine surrounding the whole thing – my advice is to leave that where it is, it keeps the terrine moist. Some fat will have risen to the top, I tend to scrap that off with a flat knife.
- Arrange the leaves, peppercorns etc. on the top of the terrine. Get your artistic streak on!
- Melt the butter.
- Pour over the melted butter, avoiding the solids at the bottom of the pan.
- Make sure everything is submerged in the butter (this will preserve the toppings too)
- Allow to cool, then cover with cling film (try not to let it touch the melted butter) and chill in the fridge until needed.
- Remove from the fridge about 45 mins-1 hour before serving.
- Serve, in thin slices, with some of the gelatine on the side, as suggested in the introduction at the top of this recipe.
- I try to clean the sides of the baking dish, but I rather like the rustic look of the drips down the sides, so I don’t really try too hard! It makes sense to clean the bottom though, to save your best Christmas tablecloth.
- If you’re going to freeze this, it’s best not to decorate it. Clear off the fat and jelly, then wrap in a double layer of greaseproof paper first, then the same of tin foil, then pop it into a freezer bag. Freeze for up to a month.
- This Terrine comes in a really handily over the Christmas period if you need to rustle up a tasty something for family or friends – may I suggest some toasted Sourdough, the terrine, some leaves if you have them, and a nice big dollop of my Cranberry Compote http://eatingforireland.com/recipe/homemade-cranberry-compote/ Your visitors will be well impressed!