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Venison terrine with foie gras and cranberries
Venison terrine with foie gras and cranberries
Here is a recipe for venison terrine with foie gras and cranberries, a delicious and refined dish:
Ingredients :
500 g of ground venison meat
200 g of bacon
150 g of chicken liver
100 g of duck foie gras
1 onion, finely chopped
50g butter
2 eggs
100 ml of port
100 ml of brandy
100 g dried cranberries
2 tablespoons chopped fresh parsley
Salt and ground black pepper
Spices of your choice: thyme, rosemary, Sichuan pepper (optional)
Instructions :
Preheat your oven to 180°C (350°F).
In a frying pan, melt the butter over medium heat. Add the bacon and fry until golden and crispy. Then add the onion and garlic, and fry until soft and lightly browned.
Add the ground venison meat to the pan with the bacon and onion. Fry it until it is cooked through and lightly browned. Season with salt, pepper and spices of your choice. Let cool slightly.
Meanwhile, in a small saucepan, heat the port and cognac over low heat. Add the dried cranberries and simmer for a few minutes until softened and the liquid is reduced by half. Remove from heat and let cool slightly.
In a bowl, beat the eggs into an omelette.
In a large bowl, mix the cooked venison, bacon, onion, garlic, chicken liver and duck foie gras. Add the beaten eggs, the cranberries marinated with the port and cognac, as well as the chopped fresh parsley. Mix well to combine all the ingredients.
Pour the mixture into a previously buttered terrine or cake mold. Tamp lightly to eliminate air bubbles.
Cover the terrine with a lid or aluminum foil.
Place the terrine in a baking dish and pour hot water into the dish to create a bain-marie.
Place the terrine in the preheated oven and cook for approximately 1.5 to 2 hours, or until the terrine is cooked through and the internal temperature reaches approximately 70°C (160°F).
Once cooked, remove the terrine from the oven and let it cool to room temperature before unmolding it.
Refrigerate the terrine for at least 4 hours, or overnight, before serving.
When ready to serve, unmold the terrine and cut it into slices. Serve it with pickles, cranberry jam or dried fruits, as well as fresh bread or toast.
This venison terrine with cranberries is perfect as a starter for a festive meal or a special occasion. It can also be accompanied by a green salad for a light and refined meal. Enjoy your food !
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Venison terrine with foie gras and cranberries
Here is a recipe for venison terrine with foie gras and cranberries, a delicious and refined dish:
Ingredients :
500 g of ground venison meat
200 g of bacon
150 g of chicken liver
100 g of duck foie gras
1 onion, finely chopped
50g butter
2 eggs
100 ml of port
100 ml of brandy
100 g dried cranberries
2 tablespoons chopped fresh parsley
Salt and ground black pepper
Spices of your choice: thyme, rosemary, Sichuan pepper (optional)
Instructions :
Preheat your oven to 180°C (350°F).
In a frying pan, melt the butter over medium heat. Add the bacon and fry until golden and crispy. Then add the onion and garlic, and fry until soft and lightly browned.
Add the ground venison meat to the pan with the bacon and onion. Fry it until it is cooked through and lightly browned. Season with salt, pepper and spices of your choice. Let cool slightly.
Meanwhile, in a small saucepan, heat the port and cognac over low heat. Add the dried cranberries and simmer for a few minutes until softened and the liquid is reduced by half. Remove from heat and let cool slightly.
In a bowl, beat the eggs into an omelette.
In a large bowl, mix the cooked venison, bacon, onion, garlic, chicken liver and duck foie gras. Add the beaten eggs, the cranberries marinated with the port and cognac, as well as the chopped fresh parsley. Mix well to combine all the ingredients.
Pour the mixture into a previously buttered terrine or cake mold. Tamp lightly to eliminate air bubbles.
Cover the terrine with a lid or aluminum foil.
Place the terrine in a baking dish and pour hot water into the dish to create a bain-marie.
Place the terrine in the preheated oven and cook for approximately 1.5 to 2 hours, or until the terrine is cooked through and the internal temperature reaches approximately 70°C (160°F).
Once cooked, remove the terrine from the oven and let it cool to room temperature before unmolding it.
Refrigerate the terrine for at least 4 hours, or overnight, before serving.
When ready to serve, unmold the terrine and cut it into slices. Serve it with pickles, cranberry jam or dried fruits, as well as fresh bread or toast.
This venison terrine with cranberries is perfect as a starter for a festive meal or a special occasion. It can also be accompanied by a green salad for a light and refined meal. Enjoy your food !