Serves 10-12
1 lb minced venison
1 lb ready-minced pork
8 oz rindless smoked streaky bacon, cut into 1/8” strips
30 juniper berries, coarsely crushed
1 dstsp mixed peppercorns, coarsely crushed
4 oz ready-shelled pistachio nuts, cut in half
¼ tsp powdered mace
1 tsp chopped fresh thyme
2 tsp salt
6 fl oz dry white wine
1 fl oz brandy
2lb loaf tin (7 ½” x 4 ¾” x 3 ½” deep) or 3 pint terrine
Pre-heat oven to 150oc (300of, Gas 2)
Place venison, pork, bacon, juniper berries, peppercorns, pistachio nuts thyme, mace, salt, wine and brandy in a bowl. Thoroughly combine using fork or hands. Cover bowl with a cloth and leave to marinate for 2 hours.
Pack the mixture into the loaf tine or terrine, cover the surface with a double thickness of foil. Place in a roasting tin, on the middle shelf of the oven. Pour in about 1” boiling water and cook for 1 ¾ hours.
Remove from oven and leave (with foil on) for 30 minutes.
Place 2 x 1 lb weights on top (or something equivalent ie tins of tomatoes).
When terrine cold place in fridge (keep weights on) and leave overnight.
Remove from fridge an hour before serving. Serve with toast.
courtesy of: Cornbury Park Estate, Charlbury Oxfordshire, England
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