Delia

Terrine of Venison with Juniper and Pistachio Nuts and Cranberry and Orange Compote

This is just about the easiest terrine in the world to make because you can buy the venison and the pork ready minced. 


The result is a lovely, rough country pâté and the sharpness of the cranberries is the perfect accompaniment.


Serves 10-12

This recipe is taken from Delia Smith’s Winter Collection

Terrine of Venison with Juniper and Pistachio Nuts and Cranberry and Orange Compote
Ingredients
 1 lb (450 g) minced venison
 30 juniper berries, crushed
 4 oz (110 g) shelled pistachio nuts, coarsely chopped
 1 lb (450 g) minced pork
 8 oz (225 g) rindless smoked streaky bacon
 1 rounded dessertspoon mixed peppercorns
 1 heaped teaspoon chopped fresh thyme
 2 rounded teaspoons salt
 7 fl oz (200 ml) dry white wine
For the compote:
 8 oz (225g) fresh cranberries
 zest and juice ½ orange
 1 teaspoon light olive oil
 ½ medium onion, finely chopped
 ½ level teaspoon hot Madras curry powder
 1½ oz (40 g) sugar
 5 fl oz (150 ml) red wine
 1 dessertspoon red wine vinegar
 Pre-heat the oven to gas mark 2, 300°F (150°C).
Equipment
You will also need a 2 lb (900 g) loaf tin, 7¼ x 4¾ x 3½ inches deep (19 x 12 x 9 cm), preferably non-stick, or a terrine of 3 pints (1.75 litres) capacity.

Method

First of all, place the venison and the pork in a large bowl. Then place the bacon slices on a board stacked on top of one another and cut them into thin strips, about 1/8 inch (3mm), then add the bacon to the bowl. 


After that, crush the juniper berries quite coarsely with a pestle and mortar, add these to the bowl, then crush the mixed peppercorns, also quite coarsely, and add these as well. (In case you're wondering, it isn't a good idea to try to crush them together, because the juniper is much softer.) 

To deal with the pistachio nuts all you need to do is chop them in half. Then they can go in along with the thyme, salt and finally the wine.

Now you've got quite a lot of mixing to do, so either use your hands or take a large fork and combine everything thoroughly together. Then pack it all into the loaf tin and cover the surface with a double thickness of foil, pleating the corners and folding it under the rim. Now place the terrine in a roasting tin and place it on the middle shelf of the oven. Then pour into the roasting tin about 1 inch (2.5 cm) boiling water from the kettle and let it cook for 1¾ hours. 

Then remove it from the oven and after 30 minutes place two 1 lb (450 g) weights on top, or the equivalent in tins of tomatoes or similar. When the pâté is completely cold, place it in the fridge with the weights still on top and leave it overnight to really firm up.

To make the compote: begin by heating the oil in a medium-sized saucepan and then sauté the onion for about 3 minutes. Next sprinkle in the curry powder and continue to cook for a further minute or so. After that stir in the cranberries and the rest of the ingredients.

When the mixture begins to simmer, turn the heat down to its lowest setting and let it just bubble very gently for about 25 minutes without a lid. The mixture should end up reduced and thickened but with the cranberries still retaining their shape. 

Leave the compote to cool, then cover and chill.

About an hour before serving, take the terrine out of the fridge then serve it cut in slices with the compote.

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