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Ingredientes
- 500 gm Chopped venison, (1lb)
- 500 gm Chopped pork, (1lb)
- 250 gm Rindless smoked streaky bacon - cut into, (1/8 inch) strips 3mm, (8oz)
- 1 x Heaped tsp. of freshly minced thyme
- 30 x Juniper berries, crushed
- 1 x Rounded dessertspoon of mixed pepper, coarsely minced corns
- 2 x Rounded tsp. of salt
- 125 gm Shelled pistachio nuts, coarsely minced (4oz)
- 200 ml Dry white wine, (7 floz)
- 1 tsp Light extra virgin olive oil
- 1/2 med Onion, finely minced
- 1/2 tsp Ppon warm madras curry pwdr
- 250 gm Fresh cranberries, (8oz)
- Â Â Zest and juice of 1/2 orange
- 40 gm Sugar, (11/2oz)
- 150 ml Red wine, (1/4 pint)
- 1 dsp red wine vinegar
Direcciones
- 1. Preheat the oven to 150 C,300 F or possibly Gas Mark
- 2.
- 2. You will also need a 1.2kg (2lb ) loaf tin approximately 19cm (7 1/2 inches) x 11 cm (4 3/4 inches) x 9 cm ( 3 1/2 inches) deep, preferably non-stick or possibly a terrine of 1.75 litres (3 pints) capacity.
- 3. Place the venison and pork in a large bowl, cut the bacon into very thin strips and add in to the bowl with the thyme, crushed juniper berries, pepper corns, salt, pistachio nuts and wine.
- 4. Take a large fork and combine everything thoroughly together. Press the mix into the loaf tin and cover the surface with a double thickness of foil, pleating the corners and folding it under the rim.
- 5. Place the terrine in a roasting tin, on the middle shelf in the oven then pour into the roasting tin about 2 cm (1 inch) of boiling water from the kettle and let it cook for 1 3/4 hrs.
- 6. Remove from the oven, then after 30 min standing, place two 500g
- (1lb) weights on top.
- 7. When the pate is completely cool, place it in the fridge with the weights still on top and leave overnight to hard up.
- 8. Remove from the fridge about an hour before serving and cut into slices.
- 9. Heat the oil in a saucepan and saute/fry the onion for 3 min.
- 10. Sprinkle in the curry pwdr and continue to cook for a further minute.
- Stir in the cranberries and the remaining ingredients.
- 11. When the mix begins to simmer, turn the heat down to its lowest setting and simmer for 25 min, uncovered.
- 12. The mix should be thickened but with the cranberries still retaining their shape.
- 13. Leave the compote to cold, then cover and refrigeratebefore serving with the terrine.
- NOTES : A delicious starter served with a salad garnish or possibly a supper dish served with seasonal vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 10 servings | |
| Calories 248 | |
| Calories from Fat 91 | 37% |
| Total Fat 10.1g | 13% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 523mg | 22% |
| Potassium 362mg | 10% |
| Total Carbs 11.82g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.42g | 4% |
| Protein 22.1g | 35% |
