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Top » Recipes » Pâté & Terrine »




Venison terrine
by Le Chef
Facility : ****
Nb Pers. : 10
Tms Preparation : 3 heure 10
Tms Cook : 1 heure 30
Ingredients :
- 500 g deer. - 300 g lean pork.
- 200 g pork belly.
- 3 shallots.
- 1 small glass of cognac, armagnac, calvados or Whisky.
- 2 eggs.
- 4 spices.
- Salt and pepper.
Preparation :

A real autumn terrine !



Cut a quarter of the deer into small cubes.

Skip to the rest of the chopper with lean venison and pork belly with a fine grid.

In a bowl, mix the diced deer, mince the shallots, eggs, alcohol of your choice and allspice.

Add salt and pepper and mix well.

To base the preparation cool for 2 hours (2h 00).

Preheat oven to 150 ° C (Theorem 5).
Luter terrine.

Bake the dish in the oven in a bain-marie or in a cast iron pan for 1 hour 30 (1h 30).

Allow the dish to cool to room temperature and stand cool and store it for 2 to 3 days in the fridge before tasting.
Recommendation :
You can keep this delicious dish, two weeks in the fridge.

Recommended Wine : Brouilly
This Recipe was added to our catalog on Monday 26 August, 2013.
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