Wild Goose and Liver Terrine
Main Dishes • European
Description
From two small wild geese, you get approximately 1.5 kg of meat. You can use a domestic goose; just adjust the proportions of the other ingredients based on its weight.
Ingredients
- Goose fat 2 pieces
- Beef Kidneys 25 oz
- Turkey 25 oz
- Bacon 5 oz
- 33% Cream 5 fl oz
- Spanish onions 2 heads
- Parsley 1 bunch
- Cognac 4 tablespoons
- Grated Ginger Root 1 tablespoon
- Cinnamon 1 tablespoon
- Nutmeg 1 teaspoon
- Ground Black Pepper 0 oz
- Salt to taste
- Oranges 2 pieces
Step-by-Step Guide
Step 1
Thoroughly wash the goose and separate the meat from the bones; the skin is not used.
Step 2
Prepare the beef liver and turkey liver: remove membranes, vessels, trim fat, etc., and cut into pieces.
Step 3
Peel the onion. Wash the herbs and finely chop them.
Step 4
Pass the goose meat and onion through a meat grinder, and separately grind each type of liver.
Step 5
Combine the three types of minced meat, herbs, add all the spices, pour in the cream and cognac, and mix well.
Step 6
Preheat the oven to 170–355°F.
Step 7
Line the baking molds with bacon, pour in the filling, and arrange orange slices on top.
Step 8
Cook without opening the oven for about 1.5–2 hours.
Step 9
Carefully remove the hot molds from the oven.
Step 10
If serving the terrine immediately, let it cool slightly, transfer it from the mold to a cutting board or plate, and slice into portions. If preparing in advance, place a weight on top, cool to room temperature, and then refrigerate.
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!