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Рецепт Terrine Of Venison With Juniper And Pistachio Nuts
by Global Cookbook

Terrine Of Venison With Juniper And Pistachio Nuts
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Ингредиенты

  • 500 gm Chopped venison, (1lb)
  • 500 gm Chopped pork, (1lb)
  • 250 gm Rindless smoked streaky bacon - cut into, (1/8 inch) strips 3mm, (8oz)
  • 1 x Heaped tsp. of freshly minced thyme
  • 30 x Juniper berries, crushed
  • 1 x Rounded dessertspoon of mixed pepper, coarsely minced corns
  • 2 x Rounded tsp. of salt
  • 125 gm Shelled pistachio nuts, coarsely minced (4oz)
  • 200 ml Dry white wine, (7 floz)
  • 1 tsp Light extra virgin olive oil
  • 1/2 med Onion, finely minced
  • 1/2 tsp Ppon warm madras curry pwdr
  • 250 gm Fresh cranberries, (8oz)
  •     Zest and juice of 1/2 orange
  • 40 gm Sugar, (11/2oz)
  • 150 ml Red wine, (1/4 pint)
  • 1 dsp red wine vinegar

Инструкции

  1. Preheat the oven to 150 C,300 F or possibly Gas Mark
  2. 2.
  3. You will also need a 1.2kg (2lb ) loaf tin approximately 19cm (7 1/2 inches) x 11 cm (4 3/4 inches) x 9 cm ( 3 1/2 inches) deep, preferably non-stick or possibly a terrine of 1.75 litres (3 pints) capacity.
  4. Place the venison and pork in a large bowl, cut the bacon into very thin strips and add in to the bowl with the thyme, crushed juniper berries, pepper corns, salt, pistachio nuts and wine.
  5. Take a large fork and combine everything thoroughly together. Press the mix into the loaf tin and cover the surface with a double thickness of foil, pleating the corners and folding it under the rim.
  6. Place the terrine in a roasting tin, on the middle shelf in the oven then pour into the roasting tin about 2 cm (1 inch) of boiling water from the kettle and let it cook for 1 3/4 hrs.
  7. Remove from the oven, then after 30 min standing, place two 500g
  8. (1lb) weights on top.
  9. When the pate is completely cool, place it in the fridge with the weights still on top and leave overnight to hard up.
  10. Remove from the fridge about an hour before serving and cut into slices.
  11. Heat the oil in a saucepan and saute/fry the onion for 3 min.
  12. Sprinkle in the curry pwdr and continue to cook for a further minute.
  13. Stir in the cranberries and the remaining ingredients.
  14. When the mix begins to simmer, turn the heat down to its lowest setting and simmer for 25 min, uncovered.
  15. The mix should be thickened but with the cranberries still retaining their shape.
  16. Leave the compote to cold, then cover and refrigeratebefore serving with the terrine.
  17. NOTES : A delicious starter served with a salad garnish or possibly a supper dish served with seasonal vegetables.