Venison and Pork Terrine
- Gin Infused Damsons
- Olive Oil
- Streaky Bacon
- 150g Leg Steak Venison
- 400g Venison Liver
- 550g Pork Mince
- Black Pepper
- Sea Salt
- Damson Gin
- 100 g cooked Chestnuts
Method Step 1: Drying Damsons.
- Remove the pips from a handful of the gin infused damsons and spread on a tray.
- Put them into the Traeger for 20 minutes at 75c ( 190f) for 20 minutes.
Method Step 2: Preparing The Tray.
- Put a splash of olive oil into a deep tray or bread tin. (used to help to stick the cling film).
- Lay to a long sheet of cling film horizontally into the tray and another length ways.
- 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.
- 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.
- After stretching the bacon out lay it onto the clingfilmed tray horizontally.
Method Step 3: Filling Prep.
- Cut the lardo and bacon into ¼ inch cubes and break up the chestnuts before adding them all to a bowl.
- Put 550g of pork mince into a separate bowl.
- Cut 150g venison steak into chunks and put into a blender to mince and put into the bowl of pork mince.
- Cut 400g of venison liver in to chunks and blitz in the blend until almost liquefied and add to the bowl of mince
- Liver acts as a binding agent and is full of flavour.
- Finely chop rosemary and thyme and put into mince.
- Using a herb grinder crush black pepper corns with sea salt, grate the nutmeg adding to the mince and mix well.
- Add additional healthy pinch of flaked sea salt.
- Mix in the other bowl of ingredients (lardo, bacon and chestnuts) with the mince.
- 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
- 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.
- Fold the wings of back over the terrine ensuring they are interleaving.
- Finally fold in the wings of cling film and pierce the top with a knife.
- This allows steam to be released when cooked.
- Place the tray into a roasting dish and add an inch of water.
- Put the roasting dish into the Traeger at 160c° for 2 hours.
- Once cooked press the tagine to compress it.
- Serve the tagine with crusty bread with pickles.