Ingredients
1065g Venison
456g Fat
30g Salt
4g TCM
4g Black Pepper
6g Allspice
19g Orange Zest (some orange oil/extract would be cool instead if available)
55g Shallots, roughly chopped
10g Garlic, roughly chopped
195g Cream
70g Yolks
48g Egg Whites
16g Parsley, Chopped finely
Bacon to wrap
This process will be just about the same as any other non-emulsified sausage on this site, but here it is:
456g Fat
30g Salt
4g TCM
4g Black Pepper
6g Allspice
19g Orange Zest (some orange oil/extract would be cool instead if available)
55g Shallots, roughly chopped
10g Garlic, roughly chopped
195g Cream
70g Yolks
48g Egg Whites
16g Parsley, Chopped finely
Bacon to wrap
This process will be just about the same as any other non-emulsified sausage on this site, but here it is:
Procedure:
- If time allows, it would not hurt to mix the venison, fat, salt, pepper, allspice, orange, shallots, and garlic together ahead of time and let sit overnight to get to know each other.
- Whether they laid together overnight or not, go ahead and grind together the preceding list of ingredients.
- Add the rest of the ingredients except for the bacon to the forcemeat in the bowl of a mixer and let it spin at a medium speed until it starts to look tacky. This will take a minute or two depending on the temperatures of the ingredients, the bowl, the room, etc.
- Now to create the roll with the bacon, start by sprinkling some water onto your counter top and laying out a large sheet of plastic wrap. The water will give the sheet something to cling to instead of itself.
- Lay out the strips of bacon alongside eachother, very slightly overlapping, until you've created a foot-long rectangle. Slap down a horizontal pile of the forcemeat in the lower third of the bacon and then wrap the bacon over the meat using the plastic to create a roll, as pictured at the top of the post. Repeat as necessary until your terrine is all done up.
- I cooked this in a steam oven at 200F for about 35 minutes, but it could also be cooked in simmering water if very well-wrapped in plastic. Either way, gently get the internal temperature to just about 150F and pop it into an ice bath to stop the cooking.
What to Do With This
I suppose this could be the start of a tasty sandwich, but we are serving it just on the charcuterie plate with mustards and baguette. As flavorful as it is, it doesn't need much more on it.
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