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🍽️ Tender Venison Filet Terrine with Mushroom Jelly

2451 kcal · 30 min · 4 servings

Ingredients

• 2 Venison loin fillets
• Salt (pepper)
• 1 tbsp oil
• 600 g chanterelles
• 5 leaves gelatin
• 1 tbsp vinegar
• 2 tbsp olive oil
• 2 bunches parsley
• 250 g cream cheese
• 3 tbsp whipping cream
• 2 tbsp balsamic vinegar
• 4 tbsp olive oil
• Salt (pepper)

Instructions

1. 1. Preheat the oven to 220 degrees.
2. 2. Wash the venison filets and pat them dry with a kitchen towel.
3. 3. Season the meat with salt and pepper.
4. 4. Place the filets in a baking dish.
5. 5. Pour one tablespoon of oil over the meat.
6. 6. Roast the filets in the oven for 10 minutes.
7. 7. Remove the dish from the oven and let the meat cool down.
8. 8. Clean the mushrooms with a damp cloth.
9. 9. Bring half a liter of salted water to a boil.
10. 10. Add the mushrooms to the boiling water.
11. 11. Let the mushrooms steep for 5 minutes over low heat.
12. 12. Strain the mushrooms through a sieve.
13. 13. Catch the mushroom liquid in a pot.
14. 14. Soak the gelatin in cold water.
15. 15. Squeeze the soaked gelatin well.
16. 16. Dissolve the gelatin in the hot mushroom liquid.
17. 17. Season the liquid with salt and pepper.
18. 18. Let the jelly mixture cool briefly until it starts to thicken.
19. 19. Fold the mushrooms into the still lukewarm jelly.
20. 20. Pour half of the jelly mixture into a 15 cm long terrine mold.
21. 21. Let this layer set in the freezer.
22. 22. Place the cooled venison filets on the set jelly layer.
23. 23. Pour the remaining jelly mixture over the meat.
24. 24. Let the terrine set completely in the refrigerator.
25. 25. Finely chop the parsley.
26. 26. Mix cream cheese with cream.
27. 27. Season the cheese cream with salt and pepper.
28. 28. Get moist tablespoons ready.
29. 29. Scoop small quenelles (oval shapes) from the cheese cream.
30. 30. Roll the quenelles in the chopped parsley.
31. 31. Dip the terrine briefly in hot water.
32. 32. Invert the terrine onto a cutting board.
33. 33. Slice the terrine.
34. 34. Prepare the marinade from the specified ingredients.
35. 35. Pour the marinade over the finished terrine.

Nutrition per serving

• kcal: 2451
• Protein: 188 g · Fett/Fat: 183 g · Carbs: 16 g