Venison and Pork Terrine

  • Gin Infused Damsons
  • Olive Oil
  • Streaky Bacon
  • Lardo
  • 150g Leg Steak Venison
  • 400g Venison Liver
  • 550g Pork Mince
  • Rosemary
  • Thyme
  • Black Pepper
  • Nutmeg
  • Sea Salt
  • Damson Gin
  • 100 g  cooked Chestnuts

Method Step 1: Drying Damsons.

  1. Remove the pips from a handful of the gin infused damsons and spread on a tray.
  2. Put them into the Traeger for 20 minutes at 75c ( 190f) for 20 minutes.

Method Step 2: Preparing The Tray.

  1. Put a splash of olive oil into a deep tray  or bread tin. (used to help to stick the cling film).
  2. Lay to a long sheet of cling film horizontally into the tray and another length ways.
    1. IMPORTANT: make sure you have long enough wings to the cling film to enclosed the terrine later (this retains the moisture and stops it from being dry.
  3. Lay the bacon onto parchment paper making sure it is overlapping. Lay another sheet over the top and begin to stretch the bacon using a rolling pin.
  4. After stretching the bacon out lay it onto the clingfilmed tray horizontally.

Method Step 3: Filling Prep.

  1. Cut the lardo and bacon into ¼ inch cubes and break up the chestnuts before adding them all to a bowl.
  2. Put 550g of pork mince into a separate bowl.
  3. Cut 150g venison steak into chunks and put into a blender to mince and put into the bowl of pork mince.
  4. Cut 400g of venison liver in to chunks and blitz in the blend until almost liquefied and add to the bowl of mince
    1. Liver acts as a binding agent and is full of flavour.
  5. Finely chop rosemary and thyme and put into mince.
  6. Using a herb grinder crush black pepper corns with sea salt, grate the nutmeg adding to the mince and mix well.
  7. Add additional healthy pinch of flaked sea salt.
  8. Mix in the other bowl of ingredients (lardo, bacon and chestnuts) with the mince.
  9. After the 20 minutes remove the damsons from the Traeger and add to the mix with a splash of damson gin.

Method Step 4: Cooking

  1. Add the mince mix into the bacon tray, spread it evenly leaving ¾ of inch space to the top of the tray.
    • Important: the ¾ gap allows the terrine to expand when cooked.
  2. Fold the wings of back over the terrine ensuring they are interleaving.
  3. Finally fold in the wings of cling film and pierce the top with a knife.
    • This allows steam to be released when cooked.
  4. Place the tray into a roasting dish and add an inch of water.
  5. Put the roasting dish into the Traeger at 160c° for 2 hours.
  6. Once cooked press the tagine to compress it.
  7. Serve the tagine with crusty bread with pickles.