A Taste Of The Wild: Venison Terrine Explained

A venison terrine is a type of pâté, or fancy meatloaf, made with venison. It is cooked gently in a water bath and typically served cold with mustard and pickles. Venison terrines often include other meats, such as pork, and additional ingredients like nuts, berries, and spices. The process of making a venison terrine can be time-consuming but is well worth the effort for a delicious and impressive dish.

What is a terrine?

A terrine is a fancy pâté, or meatloaf, that is cooked gently in a water bath. Pâtés are typically simpler in design, whereas terrines are where you can show off your charcuterie skills. Terrines are often made with more than one type of meat, cut to different finenesses, and can include "interior garnish" such as berries, nuts, or roasted red peppers. They are typically served cold with pickled things and mustard, and accompanied by bread and/or crackers.

Terrines are cooked in a special type of pan called a terrine pan, though a regular loaf pan can be used in a pinch. The mixture is pressed and chilled before eating, and must be made at least a day before serving. Once made, terrines will keep for a week to ten days in the fridge, and a year in the freezer.

To make a terrine, you will need a variety of meats, a terrine or loaf pan, curing salt, and any additional ingredients such as berries, nuts, or spices. The process involves grinding and mixing the meats, adding any additional ingredients, and pressing the mixture into the pan. The terrine is then cooked in a water bath in the oven, cooled, and chilled before serving.

How do you make a venison terrine?

Making a venison terrine is a time-consuming project, but it is well worth the effort. A terrine is essentially a fancy pâté, or meatloaf, that is cooked gently in a water bath. Venison terrines often include other meats, such as pork, and additional ingredients like berries, nuts, and spices. Here is a step-by-step guide on how to make a delicious venison terrine:

Ingredients:

• Venison
• Pork shoulder or butt
• Chicken liver
• Thyme
• Parsley
• Black pepper
• Cinnamon
• Mace
• Onion
• Garlic
• Eggs
• Cream
• Brandy
• Flour
• Salt
• Bay leaves
• Cognac
• Lemon zest
• Orange zest
• Allspice
• Cayenne
• Pistachios (optional)
• Dried cranberries (optional)
• Bread
• Butter
• Milk
• Mustard seeds
• Curing salt
• Juniper berries (optional)

Preparation:

• Soak any dried berries or fruits in brandy or whiskey.
• Grease a terrine mold or loaf pan with oil or butter and line it with plastic wrap, leaving extra wrap to cover the top later.
• In a large bowl, combine the venison, pork, chicken liver, and any additional meats you are using.
• Finely chop the onion, garlic, thyme, and parsley and add them to the meat mixture.
• In a separate bowl, mix the eggs, cream, brandy, flour, spices, and salt.
• Combine the meat mixture with the egg and spice mixture, using your hands or a large fork to mix thoroughly.
• Fold in the berries, nuts, and any other additional ingredients you are using.
• Line the terrine mold or loaf pan with thin slices of bacon, draping them over the sides.
• Firmly press the meat mixture into the prepared mold or pan, ensuring there are no air pockets.
• Fold the bacon over the meat and cover with aluminum foil or plastic wrap.
• Place the terrine in a roasting pan and fill the pan with boiling water until it reaches halfway up the sides of the terrine.
• Bake the terrine in the oven at a low temperature (around 200-325 degrees Fahrenheit) for about 2 hours, or until the internal temperature reaches 145-160 degrees Fahrenheit.
• Remove the terrine from the oven and let it cool. Place weights on top to press and compress the terrine, then refrigerate it overnight.
• Serve the venison terrine cold with accompaniments such as mustard, pickles, green bean salad, toast points, crackers, or croutons.

Note: It is important to allow enough time for preparation and cooking, as making a venison terrine can take several hours. Additionally, the terrine needs to be made at least a day in advance to allow for pressing, chilling, and setting.

What ingredients do you need for a venison terrine?

A venison terrine is a type of pâté or meatloaf, typically made with a variety of meats, including venison, and other ingredients such as nuts, berries, and spices. Here is a list of ingredients that you may need to create a venison terrine:

Meats

• Venison: This is the star ingredient, and you will need a good amount of it, typically around 1 pound (450 grams). You can use boneless venison and chop it into small pieces.
• Pork: Pork is essential for a venison terrine, adding flavour and texture. You can use minced pork or pork fatback, which is a fatty cut of pork from the back of the animal.
• Bacon: Thinly sliced bacon is often used to line the terrine mould and is wrapped around the outside of the terrine. You can use rindless smoked streaky bacon.
• Offal: Some recipes call for offal, such as liver, to add depth of flavour. You can use venison or chicken liver.

Nuts and Berries

• Pistachios: Roughly chopped pistachios add a nice crunch and flavour to the terrine.
• Cranberries: Dried cranberries are commonly used in venison terrine, providing a tart contrast to the rich meats.
• Other berries: You can also use other dried berries such as lingonberries, blueberries, or cherries.

Spices and Seasonings

• Salt and pepper: Salt and pepper are essential for seasoning the terrine. You can use kosher salt or curing salt for a pink colour.
• Juniper berries: Crushed juniper berries add a unique flavour to the terrine.
• Thyme: Fresh or dried thyme adds a pleasant herbal note.
• Ginger and cloves: Ground ginger and cloves provide a warm, spicy flavour.

Other Ingredients

• Eggs: Eggs help bind the ingredients together.
• Bread: Bread is used to add bulk and soak up excess moisture. Remove the crusts and tear the bread into small pieces.
• Brandy or whiskey: These liquors can be used to soak the dried berries and add flavour.
• Onion and garlic: Chopped onion and garlic are sautéed to form the base flavour of the terrine.
• Potato starch: Potato starch is used as a thickening agent.

Keep in mind that you will also need a terrine mould or loaf pan, plastic wrap or parchment paper, and aluminium foil for the baking process.

What can you serve with a venison terrine?

A venison terrine is a type of pâté or meatloaf made with venison and other meats, typically served cold. It often includes berries, nuts, and spices, and is cooked gently in a water bath.

When serving a venison terrine, there are several accompaniments that can enhance the dish. Here are some ideas to elevate your venison terrine and create a delightful culinary experience:

Bread and Crackers

Bread and crackers are classic accompaniments to any terrine or pâté. They provide a neutral base to showcase the flavours of the venison and other ingredients. Consider offering a variety of breads, such as a crusty baguette, rye bread, or toasted crostini. For crackers, opt for something plain or lightly seasoned, such as water crackers or oat crackers.

Pickles and Mustard

The sharpness of pickles and the spice of mustard are traditional condiments for venison terrine. They help to cut through the richness of the meat and provide a refreshing contrast. You can offer a variety of pickles, such as cornichons, gherkins, or pickled onions. For mustard, a coarse grain or whole grain variety will add texture as well as flavour.

Fruit Compotes and Chutneys

The sharpness of cranberries or other fruits is a common element in venison terrines, so it's no surprise that fruit compotes or chutneys pair well with this dish. A cranberry and orange compote, as suggested by Delia Online, would provide a tangy and sweet accompaniment. Alternatively, a fruit chutney with apricots, apples, or plums could be a delicious addition.

Salads and Vegetables

A fresh salad or roasted vegetables can provide a crisp and healthy contrast to the rich venison terrine. Consider a simple green salad with a tangy vinaigrette, or a more complex salad, such as a green bean salad. Roasted or grilled vegetables, such as asparagus, peppers, or aubergine, could also be a tasty and colourful addition to the plate.

Cheese and Nuts

Cheese and nuts are classic partners for charcuterie boards and can also work well with a venison terrine. Offer a selection of cheeses, such as a sharp cheddar, a creamy Brie, or a strong blue cheese. For nuts, consider toasted almonds, pecans, or walnuts.

Wine and Drinks

Finally, don't forget the drinks! A venison terrine calls for a full-bodied red wine, such as a Cabernet Sauvignon or a Merlot. If you prefer something non-alcoholic, a robust cup of tea or a craft beer could also complement the dish.

Remember, when serving a venison terrine, it's all about creating a balanced plate that showcases the flavours and textures of the dish. By offering a variety of accompaniments, you can create a memorable dining experience for your guests.

How do you store a venison terrine?

A venison terrine is a delightful, rustic dish, often served as a starter or a main course. It is a type of meat loaf or pâté, made with ground venison, pork, and a combination of spices and herbs, baked in a terrine mold. Storing a venison terrine properly is essential to ensure its freshness and maximize its shelf life. Here is a guide on how to store your venison terrine:

Storing a Venison Terrine:

Refrigerator Storage:

• Venison terrine can be stored in the refrigerator, and when properly stored, it can last for 3 to 5 days.
• Before placing the terrine in the refrigerator, ensure it is completely cool. Cover the terrine dish tightly with plastic wrap, ensuring no exposure to air, which can cause bacteria to form.
• You can also transfer the terrine to an airtight container if it was served on a platter or cutting board.
• It is best to store the terrine on a shelf in the refrigerator where the temperature is consistent and cool, usually the middle or bottom shelf, away from the door.
• If you notice any drying or hardening of the surface, you can cover it with a light layer of melted butter, lard, or jelly to seal in the moisture.

Freezer Storage:

• Venison terrine freezes exceptionally well and can be stored in the freezer for up to 3 months.
• Cut the terrine into slices or portions before freezing. This way, you can easily take out the required amount without having to thaw the entire dish.
• Wrap each slice individually in plastic wrap, followed by a layer of aluminum foil, and then place the slices in a freezer bag or airtight container.
• Ensure all air is removed from the bag or container, label it with the date, and place it in the freezer.

Defrosting and Serving:

• To serve frozen venison terrine, remove the desired number of slices from the freezer and place them in the refrigerator to thaw overnight.
• Do not refreeze the terrine once it has been thawed.
• You can also serve the terrine slightly warm. In this case, remove it from the refrigerator about 30 minutes before serving to bring it to room temperature.

Proper storage of venison terrine ensures that you can enjoy this delicious dish over several days or months, depending on the storage method chosen.

Frequently asked questions