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.
|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).|
|Need help with conversions?|
|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.|
This recipe is taken from Delia Smith’s Winter Collection
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.
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.
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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