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.
This recipe is from Delia's Winter Collection. Serves 10-12
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.)
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.
Pre-heat the oven to gas mark 2, 300°F (150°C).