Terrine of Venison Campagne Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 1 pound venison, cut into 1/4-inch dice | ||
| 1/2 pound veal, cut into 1/4-inch dice | ||
| Cognac | 2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Shallot | 2 Tablespoon, chopped | |
| Onion | 2 Tablespoon, chopped | |
| Bay leaves | 1 1/2 , crushed | |
| Garlic | 1/2 Teaspoon, chopped | |
| Pinch each of thyme, marjoram, basil, coriander, mace, cinnamon, ground cloves, black pepper, ground red pepper and white pepper | ||
| Freshly grated ginger and nutmeg | ||
| Salt pork | 3/4 pound, simmered | |
| 2 ounces pork or beef liver | ||
| 2 ounces sweetbreads or brains | ||
| All purpose flour | 6 Tablespoon | |
| Eggs | 2 | |
| Whipping cream | 1/4 Cup (16 tbs) | |
| 1/4 cup Calvados or applejack | ||
| Madeira | 2 Tablespoon | |
| 2 ounces smoked ham, cut into 1/4-inch dice | ||
| 2 ounces pickled tongue, cut into 1/4-inch dice | ||
| 2 ounces pistachio nuts, shelled | ||
| 2 ounces pimientos, cut into 1/4-inch dice | ||
| Truffles | 1 Ounce | |
| Salt | 2 Teaspoon | |
| Butter | 1 Tablespoon | |
| 1/2 pound fatback, sliced 1/8 inch thick | ||
Directions
Combine venison, veal and Cognac in large bowl and let stand at room temperature for about 1 hour.
Melt 2 tablespoons butter in medium skillet over medium-high heat.
Add shallot, onion, bay leaves, garlic, herbs and spices and saute until vegetables are translucent.
Set aside.
Transfer half of venison mixture to another large bowl.
Add 2 ounces fatback or salt pork, pork or beef liver, sweetbreads or brains and shallot mixture and blend lightly.
Add to processor in batches and mix until finely ground (or use meat grinder with fine blade).
Return mixture to large bowl.
Add remaining venison and veal, 10 ounces fatback, flour, eggs, whipping cream, Calvados or applejack, Madeira, ham, tongue, pistachios, pimientos and truffles and mix well.
Season with salt to taste.
Melt 1 tablespoon butter in medium saucepan over medium-high heat.
Add 2 tablespoons venison mixture and saute until cooked through.
Taste (should be slightly salty); adjust seasoning of uncooked mixture.
Preheat oven to 400°F.
Line bottom and sides of 1-quart loaf pan with thin slices of fatback.
Spoon venison mixture evenly into mold.
Top with layer of fatback.
Cover mold with foil.
Set in large pan.
Add enough boiling water to pan to come 3/4 up sides of mold.
Bake until juices run clear, about 1 1/2 hours.
Remove mold from water bath and transfer to shallow baking pan.
Set another 1-quart loaf pan on top and weight with heavy object (a brick wrapped in aluminum foil works well).
Let cool.
Refrigerate (with weight) overnight.
Just before serving, dip mold in hot water to within 1/2 inch of rim for 5 to 10 seconds.
Quickly run sharp knife around inside of mold and immediately invert onto platter.
Melt 2 tablespoons butter in medium skillet over medium-high heat.
Add shallot, onion, bay leaves, garlic, herbs and spices and saute until vegetables are translucent.
Set aside.
Transfer half of venison mixture to another large bowl.
Add 2 ounces fatback or salt pork, pork or beef liver, sweetbreads or brains and shallot mixture and blend lightly.
Add to processor in batches and mix until finely ground (or use meat grinder with fine blade).
Return mixture to large bowl.
Add remaining venison and veal, 10 ounces fatback, flour, eggs, whipping cream, Calvados or applejack, Madeira, ham, tongue, pistachios, pimientos and truffles and mix well.
Season with salt to taste.
Melt 1 tablespoon butter in medium saucepan over medium-high heat.
Add 2 tablespoons venison mixture and saute until cooked through.
Taste (should be slightly salty); adjust seasoning of uncooked mixture.
Preheat oven to 400°F.
Line bottom and sides of 1-quart loaf pan with thin slices of fatback.
Spoon venison mixture evenly into mold.
Top with layer of fatback.
Cover mold with foil.
Set in large pan.
Add enough boiling water to pan to come 3/4 up sides of mold.
Bake until juices run clear, about 1 1/2 hours.
Remove mold from water bath and transfer to shallow baking pan.
Set another 1-quart loaf pan on top and weight with heavy object (a brick wrapped in aluminum foil works well).
Let cool.
Refrigerate (with weight) overnight.
Just before serving, dip mold in hot water to within 1/2 inch of rim for 5 to 10 seconds.
Quickly run sharp knife around inside of mold and immediately invert onto platter.
Chef
