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Free delivery within 20 miles on orders over £25
Nationwide delivery is £15 with a minimum spend of £50

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Venison Terrine with Wild Fruits

  • Prep Time: 24 hours
  • Cooking Time: 1 hour 20 mins
  • Level: Hard/Advanced
  • Serves: 6-8 people
Indulge in the exquisite flavours of our Venison Terrine with Wild Fruits recipe, where the rich, gamey essence of venison is beautifully complemented by the sweetness of wild fruits, resulting in a sophisticated dish that’s a true gastronomic delight.

Ingredients

  • 200g Blackberries (or other foraged fruit with strong flavour and good flesh consistency)
  • 2 tbsp Brandy
  • 350g unsmoked streaky bacon
  • 150g pig, calf or deer liver
  • 250g pork belly, rind removed and cubed
  • ½ med onion
  • 3 garlic cloves, grated
  • Grated vest ¼ orange
  • 3 juniper berries, finely chopped
  • 3 bay leaves, finely chopped
  • Sprig of thyme, finely chopped
  • 1 medium egg
  • 50g fresh breadcrumbs
  • 200g venison backstrap

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Method

  1. Place the blackberries in a bowl with brandy and leave to soak (overnight).
  2. Compress blackberry mixture in a muslin to remove excess liquid.
  3. Chop half the bacon and place into a bowl with the liver and pork belly.
  4. Add onion, zest, juniper berries and chopped herbs. Mix well.
  5. Put the mixture into a food processor and mix to a course, even consistency.
  6. Return mix to the bowl and add eggs and breadcrumbs.
  7. Season to taste.
  8. Cut venison backstrap into long strips about 3cm thick.
  9. Line terrine with cling film leaving overhang to cover base on each side.
  10. Line inside with bacon (stretched flat) leaving overhang to cover half base on each side.
  11. Heat oven to 170/150 fan.
  12. Fill terrine with layers of mince mixture alternating with venison strips and blackberries.
  13. Press the mixture to a firm texture.
  14. Fold over the bacon and cling film then tightly cover with foil.
  15. Fill a deep roasting tin with water to 2/3rd depth of terrine dish and place in oven for 1 h 20 min.
  16. Remove terrine from water and leave to cool at room temperature.
  17. Chill under weights for at least 12 hours.
  18. Stand at room temperature for at least 30 mins before serving.

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