Spiced venison and brandy terrine
4 hours 15 min
The season for venison is May to October, so this terrine is a good way to make the most of it during the summer months – perfect for picnics and lunches on lazy, outdoor days.
Chrissie Lloyd
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Ingredients
Serves: 8
- 350g (12oz) lean venison, diced
- 250g (9oz) lamb's liver, diced
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 10 juniper berries, crushed
- 6 allspice berries, crushed
- 4 tablespoons brandy
- 10 slices of smoked streaky bacon
- 1 egg, beaten
- Salt and black pepper
Method
Prep:2hr15min ›
Cook:2hr ›
Ready in:4hr15min
- Put the venison, liver, onion, garlic, juniper, allspice and brandy in a bowl and stir to mix. Cover and marinate overnight in the refrigerator.
- Heat the oven to 160°C (325°F, gas mark 3). Roughly chop 2 rashers of bacon and put in a food processor or blender with the marinated ingredients, the egg and some salt and pepper. Process until smooth.
- Stretch the remaining bacon rashers with the back of a knife, then use them to line a 1 litre (1¾ pint) loaf tin or terrine dish, overhanging the edges. Spoon in the meat mixture and fold the bacon over to cover.
- Cover with foil and transfer to a roasting tin. Add water to come halfway up the sides and cook in the oven for 2 hours. Remove from the roasting tin and place a heavy weight or cans of food on top. Leave to cool.
- Remove the weight, turn the terrine out onto a plate. Slice and serve with redcurrant jelly, mixed salad and crusty bread.
Variation
Pheasant breast or diced rabbit can be substituted for the venison meat.
Nutrients per serving
Vitamins A, B2, B6, B12, niacin
