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.