I had some, but not a lot, of venison liver. There was not enough to make pate, so I decided to bulk it out with some other ingredients, and make a terrine, instead.
So, in the pic, we have,clockwise, from the top:
Sloe whiskey (homemade)
Crushed juniper berries & nutmeg
Chopped onion
Stu Mitchel knife
Fresh Thyme (from the garden), finely chopped
Beechwood smoked lardons
Roe venison liver
Finely chopped pork belly
The livers from two partridge and a mallard(also to be finely chopped)
A clove of smoked garlic
Black pepper and sea salt
Now, a pack of cherry wood smoked pancetta
I used the back edge of my knife to flatten, and stretch, each rasher.
I then used them to line the dish in which I am going to cook the terrine.
All of the ingredients were then well mixed together.
Put into the dish.
And the pancetta rashers folded over to cover the top.
Covered with foil, and placed in my, improvised, Bain Marie pan, which was then part filled with boiling water.
The pan was then put in a pre-heated oven (175 deg.C) for an hour and a half, until cooked through.
Drain off most of the fat. Make a lid with foil covered cardboard, and place some weight on top.
It was left to cool overnight, then refridgerated for another day, before turning it out of the dish.
It looks OK.
I had to try it.
Good enough to eat, I assure you.
Steve.