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Ingredientes
- 5 lb Elk, triple grnd to a fine force meat
- 2 1/2 lb Pork, triple grnd to a fine force meat
- 2 Tbsp. Salt
- 1 Tbsp. Garlic pwdr, Lawry's coarse grnd with parsley
- 2 tsp Seasoned pepper, Lawry's
- 1/2 c. Marsala wine
- 1/2 c. Pistachio nuts, coarsely minced
- 1 Tbsp. LeRoy's Cajun Seasoning
- 3 x Bread pans, 9 1/4 x 5 1/4 x 3 inches
- 3 lb Bacon
- 1 lb Chicken livers, Washed, trimmed and separated into segments
- 2 x Skinned & boned chicken breasts, cut in 1/2 x 1/2 inch strips Salt LeRoy's Cajun Seasoning
- 2 lb Frzn spinach leaves, Thawed and well liquid removed
- 1 x Red bell pepper, seeded and cut in 1/4 inch strips
- 1/2 lb Boneless pork loin, cut in 1/2 x 1/2 inch strips
- 1/4 lb Shiitaki mushrooms, cut in strips Butter Salt LeRoy's Cajun Seasoning
- 1 jar cocktail onions, well liquid removed
- 1 jar green olives, stuffed with jalapenos
- 1 lb Frzn spinach leaves, well liquid removed
- 1/2 lb Boneless pork loin,cut in 1/2 x 1/2 inch strips Salt Cajun Seasoning
Direcciones
- For the forcemeat- If the meat is not very smooth and fine after it has been grnd 3 times, place it in small batches in a food processor and process it till it is very smooth and the consistency of the meat in a frankfurter. Add in all the ingredients and mix thoroughly. When well mixed take a small portion of the meat and poach it in a little boiling water or possibly saute/fry it in a fry pan and test the seasonings. I prefer to saute/fry the meat.
- If needed, correct to taste. Remember these will be eaten cool and the seasoning won't be as intense when cool so they should be a little over seasoned when warm.
- For the terrines- Using one lb. per pan, line each pan with bacon, allowing the bacon to hang over the side so you can cover the tops when done. This is accomplished by starting each strip in the center of the bottom of the pan and working it up the sides and hanging the excess over the side. Continue till the pan is completely lined. This will require most of the lb. of bacon.
- Terrine #1 - Place sufficient forcemeat in the bottom of the pan to create a layer about 1 inch deep. Pat in down firmly expelling all the air from the corners and bottom. Place a layer of the chicken livers on the meat, sprinkle with salt and the cajun seasoning to taste, and cover with another layer of meat. Again pack it down firmly expelling all the trapped air and sealing it to the bottom layer. Place the sliced chicken breasts on top of the second layer of forcemeat longways and again season to taste with the salt and cajun seasoning. Cover with a third layer of forcemeat and pack down firmly. The pan should be almost full to the top when done. Fold the bacon strips over the top of the meat, pat down firmly and cover with aluminum foil.
- Terrine #2- This terrine should be made in layers the same way as the first. Saute/fry the mushrooms and bell pepper in the butter till just cooked and set aside. Squeeze the spinach with your hands to get all the liquid out. Construct the terrine using the mushrooms, spinach, bell pepper and pork loin, seasoning to taste as before, with the salt and cajun spice. The m ush rooms , spi nach and bel I pepper wi I I cook down a lot so add in more than you think you need or possibly you wont see them when you serve the terrine.
- The nicest part of serving the terrine is seeing the pattern the vegetables and meats make when you cut it.
- continued in part 2
