🍽️ Homemade Wild Game Terrine

Name: Homemade Wild Game Terrine
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g game goulash; 250 g turkey liver; 6 juniper berries; 12 peppercorns; 1 tsp grated orange peel (organic); 6 tbsp cognac; 1 tsp herbs de Provence; 50 g white bread; 1 container whipping cream (200 g); 100 g fatty smoked bacon; 150 g onions; salt; white pepper (from the mill); 8 large slices fatty bacon (for lining the mold approx. 300 g); bay leaf (to taste); pink peppercorns; juniper berry; rosemary; thyme; candied orange slice; 4 sheets white gelatin; 0.125 l sherry

485 kcal · 30 min · 4 servings

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Ingredients

800 g game goulash
250 g turkey liver
6 juniper berries
12 peppercorns
1 tsp grated orange peel (organic)
6 tbsp cognac
1 tsp herbs de Provence
50 g white bread
1 container whipping cream (200 g)
100 g fatty smoked bacon
150 g onions
salt
white pepper (from the mill)
8 large slices fatty bacon (for lining the mold approx. 300 g)
bay leaf (to taste)
pink peppercorns
juniper berry
rosemary
thyme
candied orange slice
4 sheets white gelatin
0.125 l sherry

Instructions

1. Rinse the game goulash and liver under running water.
2. Pat the meat and liver dry with kitchen paper.
3. Remove any sinews or remnants from the meat and liver.
4. Cut the meat and liver into small cubes.
5. Place the meat cubes into a large bowl.
6. Crush juniper berries and peppercorns in a mortar.
7. Add the ground spices, orange zest, cognac, and herbs de Provence to the meat.
8. Mix everything well so the meat is evenly marinated.
9. Cover the bowl and place it in the refrigerator overnight.
10. Cut the white bread into small cubes.
11. Heat the cream in a pot.
12. Pour the hot cream over the bread cubes.
13. Cut the bacon into small cubes.
14. Peel the onions and cut them into cubes.
15. Take the marinated meat mixture out of the refrigerator.
16. Mix the meat with the soaked bread, bacon cubes, and onions.
17. Puree the mixture in an electric chopper.
18. Alternatively, you can push the mixture through the fine blade of a meat grinder.
19. Season the pâté mixture generously with salt and pepper.
20. Line the pâté mold (3-liter capacity) with the bacon slices.
21. Fill the meat forcemeat into the lined mold.
22. Cover the meat mixture on top with additional bacon slices.
23. Place the lid on the pâté mold.
24. Place the pâté mold into a roasting pan.
25. Slide the roasting pan with the mold onto the lowest rack of the oven.
26. Pour some water into the roasting pan, but not into the mold.
27. Bake the terrine at 175 to 200 degrees (convection 150 to 160 degrees / Gas level 2 to 3).
28. Let the terrine cook for about one and a half hours.
29. Take the mold out of the oven.
30. Pour off the separated fat from the roasting pan.
31. Cover the hot pâté with aluminum foil.
32. Place a weight on the foil to press the terrine firmly.
33. Let the terrine cool down under the weight.
34. Turn the cold pâté out of the mold.
35. Carefully remove the outer bacon slices.
36. Wash the pâté mold thoroughly.
37. Place the pâté back into the clean mold.
38. Soak the gelatin in cold water.
39. Warm the sherry and one-eighth liter of water.
40. Squeeze out the soaked gelatin and dissolve it in the warm liquid.
41. Pour the gelatin mixture into the mold.
42. Ensure that the pâté is just barely covered.
43. Garnish the terrine as you like with the specified ingredients.
44. Let the jelly set in the refrigerator.

Nutrition per serving

kcal: 485
Protein: 29 g · Fett/Fat: 38 g · Carbs: 7 g