3 lb cast iron terrine mold or similar or a roasting tin or loaf pan-see note
A weight, like a brick
Ingredients
1lbground venison
1lbvenison offalor chicken livers
½cupbreadcrumbs
4ozvenison bacondiced small
⅓cuppistachios or other nuts
1tablespoonbrandy
¼cupsour cherries or other dried fruit
5gramsdried crumbled ramp leaves
9gramskosher salt (1% salt of the weight of the ground meat and organs)
½ teaspoon Fresh ground black pepper
½teaspoonpink saltsodium nitrite
1large egg
¼cupheavy cream
Ramp leavesfor lining the terrine
Inlay something small like pigeon breasts or rabbit loinsetc, cured in a ham brine, about 4-5 ounces
½teaspoonterrine spicesuch as quatre epice (see note)
1teaspoon ground juniper berries
Instructions
Cut the offal into pieces. Cover with twice their volume of water and allow to rest overnight in the refrigerator, change the water a couple times if you can remember.
The next day, mix the cherries with the brandy. In a food processor or high speed blender, puree the offal with the egg, and milk until smooth. Mix in the breadcrumbs, salt and pepper. Combine the offal puree with the remaining ingredients except the inlay and ramp leaves and allow to rest overnight.
The next day, line a terrine mold or loaf tin with a piece of parchment. Line with the bacon or ramp leaves, leaving enough hanging over the edge to cover the terrine.
Fill the terrine with half of the meat mixture, pressing it down. Put the inlay on top. Put the rest of the meat mixture on top and press down. Bang the bottom of the terrine on a hard surface or table to remove air pockets.
Finally, fold the overhanging bacon or ramp leaves over the top. Press down again. Put the mold in a pan filled with hot water or nearly boiling water coming half way up the sides.
Cover tightly with the lid. Bake at 250 F for 80 minutes until a thermometer reads 150F in the center.
Remove the terrine from the oven, cool for 30 minutes, then press with a weight and cool to room temperature. Refrigerate the terrine overnight with the weight on it.
Serving
Remove the terrine from the mold by placing the mold in hot water. Wipe the meat clean and wrap in plastic wrap until ready to slice and serve. It's great on a charcuterie plate with mustard and pickles.
Notes
Pan sizes
A loaf pan or roasting tin is smaller than the 3lb terrine mold I use here. If that's all you have, you can bake 1 large terrine, and a smaller one using a different baking dish.
Onions and Garlic
Many recipes call for this, but they make the flavor very strong. I don't recommend adding them.