Ingredients
- 400 g venison meat
- 300 g fresh rindless pork belly
- 100 g pork belly
- 8 g salt
- 6 g Espelette pepper
- 10 hazelnuts
- 10 g dried porcini mushrooms
- 2 tablespoons Muscat de Mireval
- 1/2 tablespoon bas-Armagnac
- 5 sage leaves
- 1 medium onion
- A generous tablespoon of foie gras fat
Recipe
Chop the meat and fat with a meat mincer, using a large grate. Add salt and Espelette pepper. Mix well. Finely chop the onions and sauté gently in a little foie gras fat until melted. Add to the meat mixture.
Add the armagnac and port. Powder the dried porcini mushrooms (using a small chopper or blender) and add to the mixture. Add the hazelnuts, whole or coarsely crushed.
Arrange a few sage leaves on the bottom of the terrine for a decorative effect. Fill the terrine with the mixture. Cover and chill overnight to allow the flavors to mingle.
Preheat oven to 160°C. Bake the terrine in a bain-marie for 1 h 15. If you have a cooking thermometer, stop cooking when the core temperature reaches 82°C. If not, prick the terrine with a needle. Otherwise, prick the terrine with a needle: the juices should run clear and translucent.
For optimum flavour, leave the terrine in the fridge for 3 to 5 days before serving.
Little tricks
For a firmer texture, add homemade gelatin: recover natural gelatin by concentrating pig's ear or pig's foot stock. Cut into cubes and freeze for future terrines. Here, we've used one cube diluted in 5cl of water.
You can also use edible gelatin.
Another option for a chewy texture is to incorporate stale breadcrumbs soaked in egg, but this reduces shelf life.
For a rustic effect, add pork belly rind: boil for 10 minutes, then chop or cut into thin strips before adding to the preparation.
