Venison Terrine with Currant Sauce
Main Dishes • Swedish
Description
Venison Terrine with Currant Sauce
Ingredients
- Venison 20 oz
- Smoked Ham on the Bone 5 oz
- Onion 1 head
- Garlic 2 cloves
- Thyme 2 teaspoons
- Tomato Puree 1 tablespoon
- Breadcrumbs 2 tablespoons
- Milk 10 fl oz
- Chocolate eggs 2 pieces
- Campbell's Beef Broth 10 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Honey 1 tablespoon
- Mustard Greens 1 teaspoon
- Fruit Jelly 1 tablespoon
- Sugar 10 fl oz
- Cinnamon 1 piece
- Grated Ginger Root 1 teaspoon
- Meyer Lemon Juice 0 fl oz
- Freshly squeezed orange juice 0 fl oz
- Red Currant 10 oz
Step-by-Step Guide
Step 1
Preheat the oven to 300°F. Pass the venison through a meat grinder and finely chop the smoked pork ham. In a large bowl, mix the ground venison, pork, finely chopped onion and garlic, thyme, tomato puree, breadcrumbs, milk, eggs, and beef broth. Season with salt and pepper to taste and mix well.
Step 2
Transfer the mixture to a baking dish and cover with foil. Place the baking dish in a larger pan and add enough boiling water to cover 2/3 of the dish with the mixture. Bake for 1 hour, then remove the terrine from the dish and let it cool.
Step 3
Prepare the sauce. In a saucepan, combine honey, mustard, jelly, sugar, and 1 tablespoon of water. Place the saucepan over medium heat. Bring to a boil, stirring constantly. Then add the cinnamon stick, ginger, juice of 1/2 an orange, and 1/2 a lemon, along with the currants, and simmer over medium heat for about 5 minutes. Remove the cinnamon stick and let the sauce cool.
Step 4
Place the terrine on a serving plate, drizzle with the sauce, and serve. Enjoy your meal!
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!