Island Life October/November 2018

Food & Drink
Venison & wild mushroom terrine
with juniper, orange, thyme, baby spinach salad, spiced red onion & port glaze
Recipe by The Bandstand
Ingredients
Method
200g wild mushroom
300g venison loin of the bone
350g unsmoked streaky bacon
150g venison liver
or chicken liver
250g diced pork belly,
rind removed
½ medium onion,
finely chopped
3 cloves of garlic crushed
& finely chopped
¼ grated zest of orange
3 juniper berries finely chopped
3 bay leaves finely chopped
3 fresh thyme sprigs,
leaves chopped
50g fresh bread crumbs
1 medium free range egg
2 tbsp brandy
You will also need a 1
litre terrine or loaf tin
1. Chop half the bacon and put in
a bowl with liver & belly, onion,
garlic, zest, juniper & chopped
herbs. Mix well. Pass through
a mincer or food processor.
2. Return to the bowl, mix in egg
& breadcrumbs, then season
with sea salt & black pepper.
3. Cut venison lengthways
into strips 2cm thick, fry
in a very hot pan the wild
mushrooms & brandy.
4. Stretch out rest of the bacon
with the back of a knife, make
it as wide & long as possible.
Line the loaf tin with cling film,
leave 10cm overhang. Use the
bacon to line the terrine so
they overhang by about 6cm.
5. Preheat oven to 170°c /
150°c fan / gas 3½.
6. Fill the terrine with ⅓ of the
minced meat mix. Lay half
the venison strips along it’s
length, surrounded by the wild
mushroom. Add another third of
the meat mixure pressing it down,
repeat the next layer, finish with
meat mixture. Make sure it’s level.
7. Fold the overhanging bacon to
cover and fold the cling film over
the top press down to enclose.
8. Put a lid on the terrine or use
foil to cover tightly. Fill a deep
roasting tin with hot water
and lower the terrine into the
water. The water should come
up ⅔ of the side. Cook in
oven for 1 hour 20 minutes.
9. Once cooked remove the
terrine from the oven and
water. Leave to cool at room
temperature then chill.
10. Use a weight to press the
terrine overnight this will
give it a better texture.
11. Take the terrine out of the fridge
30 minutes before eating.
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