Game Terrines – Elk And Pork – S.c. I. Dinner Pt 2

CATEGORY	CUISINE	TAG	YIELD
	Cajun		1	Servings

INGREDIENTS

See part 1

INSTRUCTIONS

Terrine #3, Put this terrine together as the others, in layers, using
the listed ingredients and seasonings making any pattern you wish.
Remember these are just suggestions for ingredients to use in these
terrines and you are only limited by you imagination and flavors that
will blend together.  To cook The terrine- Place the terrine pan in a
boiling water bath  that comes about halfway up the sides of the pan
and cook in a  preheated 350 degree oven for about 1 1/2 hours or until
the meat  reaches an internal temperature of 160 degrees. Remove and
chill  overnight before serving. Classically it should be cooled with a
weight on top of it to compress it as it cools. I find that when I do
this the terrine tends to be too dry. I cool mine unweighted.  NOTES :
Salt and the Cajun seasoning are to taste in all of the  terrines.
Recipe by: LeRoy Trnavsky  Posted to MasterCook Digest by
drleroy@juno.com (LeRoy C Trnavsky) on  Sep 8, 1998, converted by
MM_Buster v2.0l.

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