Venison Terrine

Name: Venison Terrine (Prosciutto-Wrapped, Marsala & Cognac)
Prep time: 45 min
Cook time: 90 min
Total time: 24 h
Yield: 1 terrine (1.2–1.5 L mold)
Cuisine: French
Ingredients: 450 g venison, trimmed; 225 g pork belly, skin removed; 75–100 g chicken liver, lightly sautéed; 2 large shallots, finely diced; 1/2 tbsp butter; 1 tsp thyme; 1 tsp tarragon; 1/2 tbsp juniper berries, lightly crushed; 1 tsp black pepper; 1 tsp kosher salt (US version); 1/2 tsp kosher salt (EU version); 1/4 tsp Prague Powder #1 (US version); 2 g European nitrite curing salt (10:1 Pökelsalz / sel nitrité); 2–3 tbsp fresh parsley, finely chopped; 1/2 cup Marsala wine; 1/4 cup cognac; 1 large egg; 1 tbsp potato starch; 1 tbsp nonfat milk powder; 1/2 cup salted pistachios; 200 g prosciutto slices

by OutdoorsChef a day ago 1 min read

I didn't learn as much in culinary school as I did working in the industry, but one thing I did learn is appreciation of classical French fine dining.

This venison terrine is a testament to my school days.

Not many red meats work well in a terrine, and this is just another area where venison beats beef.

A succesful venison terrine leans on a few key areas,

A. It must showcase the natural flavor of venison
B. It must be moist but compact
C. The flavors need to be balanced and well rounded

This recipe nails all these 3 points. Venison is the star of the show here and the main ingredient.

I keep the venison moist through a number of factors, the fatty pork belly, the prosciutto wrap, and the use of fluids.

It's this fluids both the cognac and marsala wine that also keep the flavor well rounded.