Venison Terrine
1 1/2 pounds venison -- boneless 2 pounds pork belly -- cured 3 shallot -- sliced 2 cloves garlic -- sliced 1/4 cup dry red wine 1/2 cup gin 3/4 cup brandy 5 juniper berries -- cru...
Ingredients
- 11/2 pounds venison -- boneless
- 2poundpork belly -- cured
- 3shallot -- sliced
- 2clovegarlic -- sliced
- 1/4cupdry red wine
- 1/2cupgin
- 3/4cupbrandy
- 5juniper berries -- crushed
Directions
- 1
1 1/2 pounds venison -- boneless 2 pounds pork belly -- cured 3 shallot -- sliced 2 cloves garlic -- sliced 1/4 cup dry red wine 1/2 cup gin
- 2
Sautee shallots and garlic until wilted in a little of the rendered pork fat, let cool
- 3
In a bowl, combine the meats, wine, gin, and 1/4 cup brandy with the salt, pepper, juniper and spices
- 4
Cover tightly for at least 2 days (up to 1 week is fine), until the meat has absorbed all the liquid
- 5
Remove the bay leaf
- 6
To reconstitute the dried cranberries, place them in a small pan with 1/2 cup brandy
- 7
Bring to a boil, turn off the heat, cover the pot, and let them steep until they are soft and all the brandy is absorbed, about 1/2 hour
- 8
Chop the cranberries coarse