Game terrine

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Marinade

1 dl red wine
1 shallot, quartered
½ tbsp red pepper corns
2 bay leaves
400 - 500 g venison, cut into 3–4 cm cubes
25 g dried lingonberries or cranberries
2 tbsp Williams pear liqueur
The day before you want to cook the dish, put all the ingredients for the marinade into the porcelain dish, along with the diced venison, cover and leave in the refrigerator to marinate for 12 hours.
Mix the lingonberries with 2 tbsp of Williams pear liqueur, cover and leave to marinate at room temperature for 12 hours.
Take the diced venison out of the marinade and pat it dry. Sieve the marinade and put it to one side.
Put the marinated venison and the bacon into the porcelain dish. Cover and put the porcelain dish on to the wire shelf into the cold cooking space at level 2. Steam 100 °C, 10 minutes.

The next day

50 g bacon, in thin strips
100 g streaky bacon, finely diced
70 - 100 g venison shoulder steak, in strips 2 cm thick
1 tbsp oil
½ dl game stock
1½ tbsp Williams pear liqueur
50 g crème fraîche
2 - 3 stalks of flat-leaf parsley, leaves pulled off and finely chopped
Salt
Pepper
Put the venison strips into a frying pan with the oil and sear well, then remove them from the pan. Pour the game stock into the pan to deglaze the fond, add the Williams pear liqueur and allow the stock to reduce by half over a low heat.
Take the porcelain dish out of the cooking space and pour the liquid over it. Puree small batches of the meat in a blender, adding a little crème fraîche each time. Stir the reduced game stock, lingonberries and parsley into the meat mixture and season well with salt and pepper.
Line the terrine mould with cling film, leaving enough spare to cover the terrine, once filled. Put half of the meat mixture into the mould, lay the strips of venison over the top, cover with the remaining meat mixture and smooth off. Cover the terrine with the cling film.
Put the terrine mould on to the stainless steel tray at level 2 of the warm cooking space. Steam 90 °C, 20 minutes.
  • Porcelain dish, 1/3 GN
  • Wire shelf
  • Half-round terrine mould, 0.7 l
  • Stainless steel tray
Quantity Ingredient
½ tbsp red pepper corns
½ dl game stock
1 dl red wine
50 g crème fraîche
1 shallot
400 g venison
Salt
3½ tbsp Williams pear liqueur
50 g bacon
2 bay leaves
100 g streaky bacon
70 g venison shoulder steak
25 g dried lingonberries or cranberries
2 stalks of flat-leaf parsley
1 tbsp oil
Pepper

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