poultry terrine

Ingredients for 6 servings:

• 3 onions
• 3 sprigs of sage
• 1 bunch parsley, flat
• 400 g turkey liver
• 3 tbsp brandy
• 500 g turkey breast
• 200 g beefsteak(s) – mince
• 200 g minced meat (seasoned pork mince)
• Salt
• Coriander, ground
• some lemon juice
• 1 can of tomato paste (70 g)
• 150 g smoked bacon, thinly sliced

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

– prepare well –

Peel and dice the onions, rinse the sage leaves and parsley, and pat dry. Sauté the liver pieces in brandy for 2 minutes, stirring constantly. Finely chop the turkey breast in a food processor or mince it. Mix with the minced meat, onions, and chopped sage. Season with salt, coriander, and lemon juice. Divide the meat dough. Mix one portion with the turkey liver stewing liquid, the other portion with tomato paste. Line a terrine or loaf pan (approx. 0.7 l capacity) with bacon slices. Divide the meat dough again and roll them into rolls the length of the pan. Place one light and one dark roll next to each other in the pan and press down. Top with liver and parsley. Place the remaining meat rolls on top (light roll on dark roll). Cover with bacon. Cover the pan with a lid or aluminum foil and place it in a dripping pan filled with water. Place in the oven, set to 200 degrees Celsius/Gas Mark 3, and cook for 1 hour 30 minutes. Let cool in the pan.