Name: Venison terrine
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: Serves: 10–15
Cuisine: French
Ingredients: 1 level teaspoon garlic granules; 500 g minced pork; salt and pepper; 10 thin rashers streaky bacon; 1 onion, peeled and roughly chopped; 1 packet chicken livers (approx. 300–400 g); 2 venison burgers; 2 slices of white bread, made into crumbs (see tips); 75 ml milk

Preparation info

Serves:
10–15

Difficulty
Easy
Ready in
1 hr 40

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Here is a terrine that can be made at any time of the year using a cut of venison that has found its way into our shops year round – the venison burger (ready minced meat for you to use)! Terrines make fabulous starters, are excellent for a lunch and great for picnics, so here is our simple venison terrine. If you never saw yourself making a homemade paté then this could be the place to start as you cannot go wrong!