Recipe book Steam S (PDF / 3.0 MB) - V-ZUG Ltd

Game terrine
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The day before you want to cook the dish, put all the
ingredients for the marinade into the porcelain dish, along with
the diced venison, cover and leave in the refrigerator to
marinate for 12 hours.
Mix the lingonberries with 2 tbsp of Williams pear liqueur,
cover and leave to marinate at room temperature for 12 hours.
Take the diced venison out of the marinade and pat it dry.
Sieve the marinade and put it to one side.
Put the marinated venison and the bacon into the porcelain
dish. Cover and put the porcelain dish into the cold cooking
space at level 2. Steam 100 °C, 10 minutes.
Put the venison strips into a frying pan with the oil and sear
well, then remove them from the pan. Pour the game stock into
the pan to deglaze the fond, add the Williams pear liqueur
and allow the stock to reduce by half over a low heat.
Take the porcelain dish out of the cooking space and pour
the liquid over it. Puree small batches of the meat in a blender,
adding a little crème fraîche each time. Stir the reduced
game stock, lingonberries and parsley into the meat mixture
and season well with salt and pepper.
Line the terrine mould with cling film, leaving enough spare to
cover the terrine, once filled. Put half of the meat mixture
into the mould, lay the strips of venison over the top, cover with
the remaining meat mixture and smooth off. Cover the terrine
with the cling film.
Put the terrine mould on to the stainless steel tray at level 2
of the warm cooking space. Steam 90 °C, 20 minutes.
Porcelain dish, ⅓ GN
Half-round terrine mould, 0.7 l
Stainless steel tray, ⅔ GN
Marinade
1 dl red wine
1 shallot, quartered
½ tbsp red pepper corns
2 bay leaves
400–500 g venison,
cut into 3–4 cm cubes
25 g dried lingonberries or
cranberries
2 tbsp Williams pear liqueur
The next day
50 g bacon, in thin strips
100 g streaky bacon, finely diced
70–100 g venison shoulder steak, in
strips 2 cm thick
1 tbsp oil
½ dl game stock
1½ tbsp Williams pear liqueur
50 g crème fraîche
2–3 stalks of flat-leaf parsley, leaves
pulled off and finely chopped
Salt
Pepper
Preparation: 60 minutes | Cooking: 30 minutes
22 23 Starters