INGREDIENTS

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 30 minutes.
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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