Venison Terrine with dried cheeries

Discussion in 'Wild Game' started by diesel, Dec 3, 2011.

  1. diesel

    diesel Smoking Fanatic

    A friend gave me two front shoulders from a deer he killed last weekend and I thought it would be a good time to try a terrine recipe.

    I had to de-bone the two shoulders. 


    Next the meat and the pork fat went into a wine marinade for the night.  I didn't have medria wine on hand so I used a sweat wine that was in the rack. The wine was made with black currant.  In the background you can see the loaf dish I used.


    I am missing the pict of the cooking process.  I used a 1.5 quart loaf pan layered in plastic wrap.  Then layered ham slices in the pan.  Next I put the forcemeat in with some chorizo that I made a few weeks ago.  Again.. I apologize for the missing pict.  The loaf pan was set in a roasting pan with water half way up the side.  I cooked the terrine at 300 deg. for about 2.5 hours till the center was 155.  Below is after a night in the fridge.  


    Below is a cross section.  You can see the cherries and the chorizo "floating" in the meat.  


    Another cross cut.  


    To finish this I will be making a orange raison spread and serve with some crackers.  I tasted it this morning and for the first time every making or trying something like this it is very different.  I think that some grainy musterd and the chutney it may help.  This recipe has a high fat content and I think the acid from the spreads may help.

    I will be bringing this to a dinner tonight as a appetizer and I think the audience will appreciate it.  

    thanks for looking.  
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I've never had terrine before, but after seeing yours I'd give it a go.
  3. diesel

    diesel Smoking Fanatic

    Al,  It is very different.  But really I think it is because it is something new to my palate.
  4. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    never had but your pics just put in on my list great job

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