Game terrine

Ingredients

• 200 g minced veal
• the scarf
• carrots - 1 pc.
• salt
• 1 "bouquet garni"
• 2 slices of lard
• 12 juniper berries
• 3 art. l. cognac
• 350 g minced pork
• 2 kg game meat (roe deer or young boar)
• 1 l dry white wine

Cooking

Step 1

Cut the meat into thin strips. Peel shallots and carrots. Chop shallots, cut carrots into circles. Crush the juniper berries in a mortar.

Step 2

Arrange meat, vegetables and juniper in a terrine dish. Pour in wine, cognac, add "bouquet garni". Stir and leave to marinate in a cool place for 24 hours.

Step 3

Take the meat out the next day and pat dry. Place a slice of lard on the bottom of a ceramic refractory terrine dish. Put a layer of game meat on top of it, then a layer of minced pork, then a layer of minced veal. Salt and pepper.

Step 4

Fill the form, alternating layers of meat and minced pork. Press down tightly and cover with the remaining slice of lard. Cover the mold with a lid and place in a water bath. Cook in an oven preheated to 180ºС for 2 hours. After that, remove the lid and cool the terrine. Serve as a cold appetizer.