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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy 12 Servings

INGREDIENTS

2 lb Pork shoulder or butt
1 lb Venison, stew meat preferred
1 lb Chicken liver, cleaned of
bile
1 Onion
2 Garlic cloves
Several sprigs fresh thyme
Several sprigs fresh parsley
2 t Salt
2 t Ground black pepper
2 Eggs
1/4 c Heavy cream
1/4 c Brandy
3 T Flour
1/2 t Ground cinnamon
1/2 t Ground mace
minutes.

INSTRUCTIONS

Preheat the oven to 325 degrees.  Pass the pork shoulder and venison
through the medium die of a  grinder for a coarse grind. Place the
chicken liver in the bowl of a  food processor and pulse to a fine
paste.  Combine the liver, pork and venison in a large bowl that has
been  chilled in the refrigerator. Chop the onion, garlic, thyme and
parsley in the processor until very fine and add to the meats in the
cold bowl. Combine the salt, pepper, eggs, cream, brandy, flour,
cinnamon and mace and add to the meat mixture. Mix well and chill the
entire mixture for  Line a large loaf tin with plastic wrap, pour the
terrine mixture in,  tamping down to insure an even layer. Cook the
terrine in a water  bath in the oven by heating some water in a tea
kettle, place the  prepared terrine into a roasting pan set in the
oven, and pour the  hot water into the roasting pan, being careful not
to get any water  into the terrine. Bake for about 90 minutes or until
the meat reaches  an internal temperature of 155 degrees. Remove from
the oven and cool.  Place a sheet of plastic wrap over the terrine,
poking holes in the  plastic so that hot air can escape. Place 2 to 3
pounds of weight  (such as dry beans still in the bag) on top of the
plastic wrap to  weigh down and compress the terrine and refrigerate
overnight.  Remove from the oven and cool. Refrigerate overnight and
serve cold  with mustard, pickles and a green bean salad.  Yield: 12 to
15 slices  c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW #ML1B11
Recipe by: Michael Lomonaco  Posted to MC-Recipe Digest V1 #808 by
Holly Butman  <butma001@acpub.duke.edu> on Sep 26, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 319
Calories From Fat: 164
Total Fat: 17.9g
Cholesterol: 324.3mg
Sodium: 551mg
Potassium: 442mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: <1g
Protein: 30.8g


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