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500 grams venison steak
250 grams ham
500 grams ham fat
1 tablespoon preserved green peppercorns
250 grams chicken livers
1 tablespoon brandy
3 bar or celeryleaves
1 onion chopped
1 clove, garlic, chrushed
30 grams butter
2 eggs
one quarter teaspoon dried thyme
one quarter cup chopped parsely
salt and pepper
1. Preheat oven to 160 degrees Celsius
2. In a food processor, process venison, ham and a quarter of the ham fat in batches until finely minced
3. Add Peppercorns to the mixture
4. Place chicken livers in a bowl, add brandy and leave for thirty minutes
5. Slice the remaining ham fat thinly
6. Arrange bay leaves on the base of a loaf tin or ovenproof dish
7. Cover the base and sides of the tin with a layer of slices ham fat ( reserve some to cover the terrine)
8. Sauté onions, garlic and chicken livers in butter until soft
9. Remove from the heat and add venison mixture with eggs, thyme and parsley
10. Season with salt and pepper and mix well
11. Spoon the mixture into the loaf tin and press down firmly
12. Cover with the remaining slices of fat
13. Cover the tin tightly with foil
14. Place in a baking dish with hot water halfway up the sides
15.Bake for 30 minutes
16. Remove the tin from water, cool slightly, then place a chopping board on top and weigh it down
17. When cooled, refrigerate for 48 hours before serving
18. Slice and serve on warm orange sauce
Orange sauce
1 lemon
1 cup Seville orange marmalade
2 tablespoons port
half a teaspoon mustard powder
half a teaspoon French mustard
one tablespoon lemon juice
quarter of a cup water
1. Remove the rind from the lemon using a vegetable peeler
2. Cut and rind into thin, 5 cm long strips
3. Add rind to boiling water and simmer for five minutes, then strain
4. Heat the orange marmalade until melted
5. Push it through a sieve
6. Discard the orange pieces and return the marmalade to the pot
7. Add port, mustard, lemon juice , lemon rind water
8. Cook uncovered over low heat for ten minutes
Serve the game terrine with lemon sauce. Serves 6
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