Small venison terrine

Ingredients for 6 servings:

• 500 g venison, without fat, from shoulder or leg
• 1 pinch of clove(s)
• 10 black peppercorns
• 15 juniper berries
• ½ tsp sweet paprika powder
• ½ tsp herbs de Provence
• 2 tbsp port wine, red
• 2 tbsp Madeira
• 2 garlic cloves
• 80 g shallot(s)
• 50 g bacon
• 40 g tomatoes, dried
• 50 g olives, black with stone
• 1 sprig(s) rosemary
• 2 sprigs of oregano
• 2 tbsp breadcrumbs
• 2 tbsp olive oil
• 2 eggs
• salt and pepper
• 100 g lard
• 100 g goose fat
• 6 small bay leaves
• 6 stalks thyme, small

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes

Tastes wonderful on hearty farmhouse bread

You will need 6 ovenproof ramekins with a capacity of approximately 150 ml. Cut the venison into large pieces. Marinate with cloves, peppercorns, 5 juniper berries, paprika, Provençal herbs, port wine, and Madeira for approximately 1 hour. Meanwhile, peel and finely dice the garlic and shallots. Cut the bacon into thin strips. Finely chop the sun-dried tomatoes. Remove the stones from the olives and chop them into small pieces. Finely chop the rosemary needles. Heat olive oil in a pan and fry the diced shallots and garlic. Add the tomatoes, olives, rosemary, and the torn oregano, toss briefly, and let everything cool. Pass the venison and spices through the middle disk of a meat grinder, mix with the breadcrumbs, the shallot mixture, and the eggs. Season generously with salt and pepper. Divide the mixture among the ramekins. Cover each ramekin with aluminum foil and place on a baking sheet. Bake in a preheated oven at 180°C (350°F) on the second rack from the bottom for 30 minutes. Melt the lard, add the remaining juniper berries, bay leaves, and thyme stalks, and season with salt. Remove the terrines from the oven and let them cool slightly. Fill with the lard passed through a sieve. Garnish with juniper berries, thyme, and bay leaves and refrigerate overnight.