Simple Terrine of Game with Orange, Sage, and Pistachios

Name: Simple Terrine of Game with Orange, Sage, and Pistachios
Yield: Serves 10 as an Appetizer
Cuisine: Europe
Ingredients: 1 pound finely chopped venison (see headnote); 2 teaspoons fine sea salt; 1 cup heavy (whipping) cream; ⅓ cup shelled pistachios; 3 bay leaves; ¼ cup duck or goose fat, lard, or unsalted butter; 4 orange slices; 1 pound ground pork; 2 teaspoons chopped fresh sage; ¼ teaspoon freshly grated nutmeg; 1 tablespoon finely grated orange zest; 2 teaspoons chopped fresh thyme; ¼ cup aquavit, Cognac, or other brandy; 2 juniper berries, crushed; 1 large egg; 5 slices bacon

Preparation info

Serves
10
as an Appetizer

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

THIS IS ONE OF THE SIMPLEST TERRINES YOU CAN MAKE, AND A GREAT WAY TO USE THOSE DIFFICULT CUTS OF TOUGH MEAT THAT WILL INVARIABLY BE LEFT IF YOU ARE A HUNTER. IF YOU YOURSELF DO NOT HUNT, YOU CAN USE THE CHEAPEST CUT OF VENISON YOU CAN FIND; OTHERWISE, ANY GAMY MEAT WILL DO.

Ingredients

1 pound finely chopped venison (see headnote)
1 pound ground pork
2

Europe
Scandinavian
Starter
Nordic
Gluten-free
Scandinavia

Method

In a medium bowl, combine the venison, pork, thyme, sage, nutmeg, juniper berries, orange zest, pistachios, salt, and aquavit, mixing well. Cover and refrigerate for at least 6 hours or up to a day.

Preheat the oven to 250°F.

Add the egg, cream, and duck fat to the meat mi