Game terrine

Ingredients for 10 servings:

• 800 g game meat (deer, hare and/or wild boar)
• 150 g sausage meat from a fresh bratwurst
• 250 g bacon
• 4 slice(s) bacon, fat, thin slices
• 8 juniper berries
• 4 tbsp cognac
• 2 tbsp olive oil
• 1 egg(s)
• ½ tsp spice mix (4-spice, ginger-clove-nutmeg-cinnamon)
• ½ tsp thyme leaves
• 1 bay leaf
• 1 sachet of white gelatin
• some salt and pepper
• 1 cup game stock
• 4 tbsp Madeira

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 days 2 hours 30 minutes

Start two days in advance! Cut the venison into pieces. Place in a shallow bowl with the juniper berries, thyme, and bay leaf. Add the ground pepper and oil, stir, and then add the cognac. Marinate for 24 hours. The next day, drain the meat and mince everything along with the bacon. In a bowl, combine the sausage meat, egg, remaining marinade, and spices. Season to taste with salt, 4-way spice, and pepper (for this, brown 1 teaspoon of the meat mixture in a small pan), then knead with your hands until the mixture is nice and smooth. Preheat the oven to 180°C and half-fill a deep baking tray with water. Line the terrine dish with the fatty bacon strips, then add the meat mixture, pressing firmly. Close the terrine and place it in a hot water bath in the oven. Bake for 1.5 hours. Then remove and let cool. Soak the gelatin according to the instructions and warm the appropriate amount of game stock with Madeira wine and dissolve it in it. Pour over the cooled terrine. For decoration, you can arrange thyme and bay leaves, carrot slices, and juniper berries on the surface, and carefully pour in the jelly mixture. Refrigerate the terrine for at least 24 hours. Then slice and serve as an appetizer with lamb’s lettuce or with cranberries or blackcurrant jam.