Making Venison Terrine: A Step-By-Step Guide

A venison terrine is a fancy pâté or meatloaf, cooked gently in a water bath. It is typically served cold with mustard, pickles, and a green bean salad, or with toast, mustard, or jam. To make a venison terrine, you will need a loaf tin or cast-iron terrine, plastic wrap, and a roasting pan. The ingredients typically include venison, bacon, pork belly or fat, onion, garlic, herbs, eggs, breadcrumbs, and seasoning. The process involves lining the loaf tin with plastic wrap and bacon, filling it with layers of meat, egg, and breadcrumb mixture, and baking it in a water bath for around 1 hour 20 minutes to 2 hours, until the meat reaches an internal temperature of 155°F. After baking, the terrine is cooled, weighted, and refrigerated overnight before serving.

Choosing your ingredients

Firstly, you will need to decide on the type of venison to use. Boneless venison shoulder or loin are good options and can be purchased ready-minced or cubed. You will also need some form of pork—this could be pork belly, pork fatback, or pork shoulder, for example. If you are using a fatty cut of pork, you may want to trim some of the fat before adding it to your terrine.

In addition to venison and pork, you may wish to include another type of meat such as chicken liver or ham. If using chicken liver, ensure that it is cleaned of bile. These additional meats will enhance the flavour and texture of your terrine.

When it comes to spices and seasonings, there are several options to choose from. Fresh or dried thyme, black pepper, and juniper berries are commonly used in venison terrine recipes. You can also experiment with other spices such as cinnamon, mace, or ground ginger, depending on your taste preferences.

To add a little extra flavour and moisture to your terrine, consider adding alcohol such as cognac or brandy. A small amount of orange or lemon zest can also be a nice touch, providing a hint of citrus.

Finally, you may wish to include some nuts or dried fruit in your venison terrine. Pistachios, cranberries, and prunes are all popular choices and will add a nice contrast to the meat.

Preparing your meat

Firstly, gather your ingredients. For a venison terrine, you will need a combination of meats, typically including venison, pork, and bacon. You may also add other meats like chicken liver or ham, depending on your preference. The total weight of meat you'll need depends on the size of your terrine and your desired yield.

Once you have your meats, decide on the cut. You want a variety of sizes, from large chunks to finely ground meat. This will create a more interesting texture in your terrine. Cut or grind your meat accordingly. If you're cutting the meat by hand, use a sharp knife to ensure precise and even pieces. For grinding, a meat grinder is ideal, but a food processor can also do the job. Just be aware that a food processor may not give you the same level of control over the texture.

Now, it's time to season your meat. This is where you can get creative and add depth of flavour to your terrine. Common seasonings include salt, pepper, thyme, juniper berries, garlic, and onion. You can also experiment with spices like cinnamon, allspice, or ground cloves to add a unique twist. Don't be afraid to crush, chop, or grate your seasonings to release their flavours and create a more cohesive mixture.

After seasoning, you might choose to add some additional ingredients for a more complex flavour profile. Soaked dried fruits like prunes, cranberries, or blueberries can add a tangy sweetness to your terrine. Nuts such as pistachios or pine nuts can provide a crunchy texture and a boost of flavour. You can also try adding eggs, bread, or alcohol like brandy or cognac to enhance the overall taste and binding of your mixture.

Finally, combine all your ingredients in a large bowl. Use your hands or a large fork to mix everything together thoroughly. Make sure the seasonings and additional ingredients are evenly distributed throughout the meat. At this stage, you can adjust the seasoning or add more of a particular ingredient to suit your taste.

And there you have it! Your meat is now prepared and ready to be packed into your loaf tin or terrine mould. Remember to line your tin or mould with bacon or pastry before adding your meat mixture, following the general instructions for making a venison terrine.

Marinating your meat

Begin by selecting the right cut of venison. For a terrine, you will need boneless venison shoulder or venison loin, cubed into small pieces. The amount of meat you need will depend on the size of your terrine and the number of servings you require. Typically, a pound of venison is a good starting point for a standard-sized terrine.

Next, choose your marinade ingredients wisely. A classic combination for venison terrine includes ingredients like cognac or brandy, bay leaves, garlic, lemon or orange zest, ground spices such as allspice, black pepper, juniper berries, and fresh herbs like thyme or parsley. These ingredients will impart a depth of flavour to your meat.

Combine the venison cubes with your chosen marinade ingredients in a large bowl. Toss the mixture gently to ensure that each piece of meat is evenly coated. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the meat to marinate for several hours or even overnight. This extended marination time will ensure that the flavours penetrate the meat effectively.

While the meat is marinating, you can prepare the other ingredients for your venison terrine, such as chopping any additional meats, vegetables, or herbs that will be included in the recipe. You can also prepare your loaf pan or terrine mould by greasing it and lining it with bacon or plastic wrap, depending on the specific recipe you are following.

Once the marination time is complete, drain the excess liquid from the meat, discarding any solid remnants of the marinade, such as bay leaves. At this point, you can proceed to mix the marinated venison with the remaining ingredients and transfer the mixture to your prepared loaf pan or terrine mould.

Remember, the key to successful marination is allowing sufficient time for the flavours to penetrate the meat. Don't rush this step, as it will pay off in the final flavour and texture of your venison terrine.

Cooking your terrine

Now that you have prepared your ingredients and lined your loaf tin, it's time to cook your venison terrine.

Firstly, preheat your oven to a temperature between 150°C and 350°F, depending on your recipe. You should also place a roasting pan with water inside your oven to heat up—this will be used for your water bath.

Next, fill your lined loaf tin with the venison mixture. Some recipes suggest layering the mixture with strips of venison loin and prunes for added texture and flavour. Make sure to press down the mixture as you fill the tin to remove any air pockets and create a compact terrine.

Once your tin is filled, fold the overhanging bacon over the top of the mixture and cover with cling film or aluminium foil. Place the lid on your terrine, or cover tightly with foil if your terrine doesn't have a lid.

Now, carefully lower your terrine into the roasting pan of hot water. The water should come about two-thirds of the way up the sides of the terrine.

Bake your terrine for around 1 hour and 20 minutes to 2 hours, or until the internal temperature reaches 145°F to 160°F. The cooking time will vary depending on your recipe and oven, so keep an eye on your terrine to ensure it doesn't overcook.

Once your terrine is cooked, remove it from the oven and carefully lift it out of the water bath. Allow it to cool to room temperature before chilling in the fridge. To improve the texture, weigh down the terrine with weights or cans and leave it to press overnight.

Your venison terrine is now ready to be served! Slice and enjoy with toast, crackers, chutney, or mustard.

Serving your terrine

A good terrine needs to be pressed and chilled before serving, so it must be made at least a day in advance. Once your venison terrine has been pressed and chilled, remove the weights and cardboard, then open the plastic wrap. Lift the terrine gently by its edges to free it from the pan, and carefully place it on a cutting board. Remove the plastic wrap and slice.

Your venison terrine can be served as an hors d'oeuvre or appetiser with toast, crackers, or croutons, and accompaniments such as mustard, chutney, jelly, or jam. It can also be served with pickled things, like mustard and green bean salad, or with bread or crackers.

To make your terrine go further, serve it in slices—and remember, it will keep for a week in the fridge and up to a year in the freezer.

Frequently asked questions