Dr.S.Jordan
Member
For those of you that like to try and use as much of the animal as possible, this recipe is great for making use of the offal and caul fat.
I love pâté but appreciate venison liver can often be quite strong. Making a country style pâté, or as the French would call it a 'Pâté de Campagne', mixes the liver with pork fat and venison/pork meat to mellow the gamey taste venison liver can sometimes have.
Definitely worth making!
Ingredients:
250g of Pork back fat
250g of Venison liver
500g of Venison heart/pork shoulder (could substitute any venison/pork meat here)
2 tsps Allspice
2 tsps Nutmeg
2 tsps Ground Black Pepper
10g Salt
2 tbsps Green Peppercorns
2 tbsps Double Cream
1 knob of butter
1 egg
2-3 shallots, finely diced
5 tbsps Calvados/Brandy
Recipe:
1. Mince all the meat, fat and liver through a medium grind plate.
2. Mix in the spices and leave overnight in the fridge
3. The following day sauté the shallots in a frying pan with the knob of butter and the green peppercorns
4. Add the remaining ingredients to the meat mixture and either mix by hand or on a slow speed with a food mixer.
5. Once well mixed return to the fridge for 30 mins-1hr.
6. Line a terrine dish with clingfilm and then lay the caul fat over the dish. This could be substituted for streaky bacon.
7. If you have a vacuum-packer and sous-vide set-up then go ahead and vac-pack the entire terrine dish and cook sous-vide for 2hrs at 70 °C.
* If you don't have a vac-packer then you can wrap the whole thing in cling film and then tin foil and place in a roasting tray with water 2/3 up the terrine dish. Cook in the oven for 1hr 30 mins at 160°C.
8. Once cooked place in the fridge overnight before unwrapping. If not using a vac-packer you will have to place some sort of weight on the terrine in the fridge to help compress it.
9. Enjoy with crusty bread!!!
I love pâté but appreciate venison liver can often be quite strong. Making a country style pâté, or as the French would call it a 'Pâté de Campagne', mixes the liver with pork fat and venison/pork meat to mellow the gamey taste venison liver can sometimes have.
Definitely worth making!
Ingredients:
250g of Pork back fat
250g of Venison liver
500g of Venison heart/pork shoulder (could substitute any venison/pork meat here)
2 tsps Allspice
2 tsps Nutmeg
2 tsps Ground Black Pepper
10g Salt
2 tbsps Green Peppercorns
2 tbsps Double Cream
1 knob of butter
1 egg
2-3 shallots, finely diced
5 tbsps Calvados/Brandy
Recipe:
1. Mince all the meat, fat and liver through a medium grind plate.
2. Mix in the spices and leave overnight in the fridge
3. The following day sauté the shallots in a frying pan with the knob of butter and the green peppercorns
4. Add the remaining ingredients to the meat mixture and either mix by hand or on a slow speed with a food mixer.
5. Once well mixed return to the fridge for 30 mins-1hr.
6. Line a terrine dish with clingfilm and then lay the caul fat over the dish. This could be substituted for streaky bacon.
7. If you have a vacuum-packer and sous-vide set-up then go ahead and vac-pack the entire terrine dish and cook sous-vide for 2hrs at 70 °C.
* If you don't have a vac-packer then you can wrap the whole thing in cling film and then tin foil and place in a roasting tray with water 2/3 up the terrine dish. Cook in the oven for 1hr 30 mins at 160°C.
8. Once cooked place in the fridge overnight before unwrapping. If not using a vac-packer you will have to place some sort of weight on the terrine in the fridge to help compress it.
9. Enjoy with crusty bread!!!
