This terrine will keep, wrapped, in the fridge for a week. Serve sliced with cheese, mustard, chutney and pickles. Or make banh mi-style sandwiches.
Ingredients
| 500 g | Diced venison (Main) |
| 300 g | Chicken livers, or use duck livers (Main) |
| 250 g | Pork back fat |
| 1 | Onion, finely diced |
| 3 | Garlic cloves, crushed |
| 2 Tbsp | Fresh herbs, finely chopped |
| 1 Tbsp | Fresh ginger, grated |
| ¼ tsp | Ground cardamom |
| ¼ tsp | Ground cloves |
| ¼ tsp | Cinnamon |
| 2 tsp | Duck fat, or use oil |
| 50 ml | Gin |
| ⅓ cup | Dried cranberries, chopped |
| ⅓ cup | Pistachios, crushed |
| ½ | Oranges, zest of |
| 2 Tbsp | Starch, potato |
| 2 | Eggs |
Directions
- Mix together venison, chicken (or duck) livers and pork back fat and season liberally.
- Gently fry (without allowing to colour) the finely chopped onion, garlic, herbs, grated ginger and the ground cardamom, cloves, and cinnamon in the duck fat (or oil) until soft. Add gin and allow to reduce down. Remove from heat and cool.
- Preheat oven to 150C. Add the onion to the meat then, working in batches, blitz in a food processor until just smooth. Return to the bowl and mix through cranberry pieces, crushed pistachios, the orange zest, potato starch and eggs.
- Line a large loaf tin with baking paper. Add mixture, cover with foil and place tin in a deep roasting dish. Add enough boiling water to come halfway up the tin. Bake for 2 hours until the centre of the terrine is firm to the touch.
- Cool, wrap and chill the terrine.