Game terrine

Recipe cuisine: Russian
Cooking time: 2 h 30 min
Servings: 8 servings
Calories: 585 kcal
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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.

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

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