📝 About This Recipe
This elegant terrine is a celebration of the hunt, blending the deep, earthy flavors of venison and wild boar with the richness of smoked pork fat. Infused with a sophisticated bouquet of Cognac, juniper, and fresh thyme, it offers a complex profile that is both rugged and refined. The addition of vibrant green pistachios and tart dried cranberries provides a beautiful mosaic texture and a burst of brightness in every slice.
🥗 Ingredients
The Meat Base
- 500 grams Venison shoulder (trimmed of sinew and cubed)
- 300 grams Wild boar or fatty pork shoulder (cubed)
- 200 grams Pork fat back (Lardo) (chilled and cubed)
- 250 grams Thinly sliced pancetta or bacon (to line the terrine mold)
The Marinade & Aromatics
- 4 tablespoons Cognac or Brandy
- 2 tablespoons Dry Sherry
- 6 pieces Juniper berries (crushed into a fine powder)
- 1 tablespoon Fresh thyme (leaves only, finely chopped)
- 1/2 teaspoon Pink curing salt (Prague Powder #1) (optional, for color retention)
- 18 grams Kosher salt (approx. 1.5% of total meat weight)
- 1 teaspoon Black pepper (freshly cracked)
Texture & Garnish
- 50 grams Shelled pistachios (whole, toasted)
- 40 grams Dried cranberries or cherries (roughly chopped)
- 1/4 cup Heavy cream (chilled)
- 1 Large egg (beaten)
👨🍳 Instructions
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1
In a large glass bowl, combine the cubed venison, wild boar, and pork fat. Toss with the Cognac, Sherry, crushed juniper, thyme, salt, pepper, and curing salt. Cover tightly and refrigerate for 24 hours to allow the flavors to penetrate.
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2
Place your meat grinder attachments (blades and plates) in the freezer for 20 minutes before starting. Keeping the meat and equipment cold is essential for a proper emulsion.
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3
Grind the marinated meat mixture through a medium-die plate into a bowl set over ice. For a more refined texture, you can grind one-third of the mixture a second time through a fine-die plate.
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4
Transfer the ground meat to a stand mixer fitted with the paddle attachment. Add the beaten egg and heavy cream. Mix on low speed for 1-2 minutes until the mixture becomes tacky and 'fuzzy' in appearance; this ensures the terrine holds together when sliced.
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5
Gently fold in the whole pistachios and dried cranberries by hand using a spatula until evenly distributed.
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6
Preheat your oven to 300°F (150°C). Line a 1.5-liter terrine mold with the sliced pancetta, leaving enough overhang on the sides to fold over the top later.
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7
Pack the meat mixture into the mold, pressing down firmly to eliminate any air pockets. Smooth the top and fold the overhanging pancetta over the meat.
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8
Cover the mold with its lid or a double layer of aluminum foil. Place the mold inside a high-sided roasting pan and fill the pan with boiling water until it reaches halfway up the sides of the terrine mold (a bain-marie).
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9
Bake for 75-90 minutes, or until the internal temperature reaches 155°F (68°C) when tested with a meat thermometer.
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10
Remove the terrine from the water bath and let it cool at room temperature for 30 minutes. Do not remove the lid yet.
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11
Place a heavy weight (like a brick wrapped in foil or heavy cans) on top of the terrine to compress it as it cools. Refrigerate with the weight on for at least 24 hours, preferably 48 hours, to develop the flavor and set the fats.
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12
To serve, dip the bottom of the mold briefly in hot water to loosen the fat, then invert onto a cutting board. Slice into thick slabs using a sharp, warm knife.
💡 Chef's Tips
Always keep your meat as close to freezing as possible during the grinding and mixing process to prevent the fat from melting and breaking the emulsion. If you don't have venison, beef chuck or duck meat makes an excellent substitute for the 'game' portion. To check the seasoning before baking, fry a tiny patty of the mixture in a skillet and taste; it should be slightly over-seasoned as cold dishes dull the palate. Pressing the terrine is the secret to a professional finish; it forces out air bubbles and creates a dense, creamy texture. For the best results, make this 3 days before you plan to serve it to allow the spices to mellow and harmonize.
🍽️ Serving Suggestions
Serve with a dollop of Cumberland sauce or a tart red onion marmalade to cut through the richness. Pair with crunchy cornichons and a sharp Dijon mustard for a classic French presentation. Accompaniment: Toasted brioche points or a crusty sourdough baguette. Wine Pairing: A bold, earthy Pinot Noir or a rustic Rhone Valley red. Side: A simple salad of bitter greens like frisée or arugula with a light lemon vinaigrette.