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Terrine

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Terrine

Postby GULA-GULA22 » Tue Sep 22, 2015 2:11 pm

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.

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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

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I used the back edge of my knife to flatten, and stretch, each rasher.

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I then used them to line the dish in which I am going to cook the terrine.

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All of the ingredients were then well mixed together.

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Put into the dish.

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And the pancetta rashers folded over to cover the top.

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Covered with foil, and placed in my, improvised, Bain Marie pan, which was then part filled with boiling water.

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The pan was then put in a pre-heated oven (175 deg.C) for an hour and a half, until cooked through.

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Drain off most of the fat. Make a lid with foil covered cardboard, and place some weight on top.
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It was left to cool overnight, then refridgerated for another day, before turning it out of the dish.

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It looks OK.

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I had to try it.

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Good enough to eat, I assure you.

Steve.
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Re: Terrine

Postby mathspete » Tue Sep 22, 2015 3:30 pm

Where is that drool smiley, that looks gorgeous, I would love a slice of that with toast as a starter :thup:
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Re: Terrine

Postby flintlok » Tue Sep 22, 2015 3:34 pm

I don't care for liver at all however that looks delicious. :thup: :thup: :thup: :thup:
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Re: Terrine

Postby Tommo » Tue Sep 22, 2015 6:27 pm

flintlok wrote:
I don't care for liver at all.....



Philistine.... :grin: :razz: :grin: One of my favourite culinary delights is braised lambs liver and onion gravy.. served with my wonderfully fluffy mashed potato.. (actually, it's pulled pork tomorrow.. 14+hours in a slow cooker.. then total, unashamed yum...)
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Re: Terrine

Postby flintlok » Tue Sep 22, 2015 7:07 pm

Yum, pilled pork and barbecue source. Life doesn't get any better. My mother loved liver and onions. I never cared for it at all. My mother was French Canadian so I've thought liver and onions as a French dish. Those folks with eat anything including snails and frogs. ;) ;) ;) ;) ;)
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Re: Terrine

Postby Shootist » Tue Sep 22, 2015 8:34 pm

You git! I've just chewed my way through half the screen. :lol:
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Re: Terrine

Postby Tommo » Wed Sep 23, 2015 2:02 am

flintlok wrote:
....Those folks with eat anything including snails and frogs. ;) ;) ;) ;) ;)



I've eaten snails too.. rather nice in a white wine and garlic sauce.. :grin: :thup: :grin:
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Re: Terrine

Postby TheSquire » Wed Sep 23, 2015 11:26 am

I've eaten snails too
Very chewy ... though nowhere near as bad as whelks!
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