Pork & Venison Terrine with Onion Confit
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings
- Category: Game & Offal
Description
A meat terrine takes a bit of effort but the results are totally worth it. Excellent with crusty bread and your favourite wine.
Ingredients
Terrine
50 g butter
2 onions, finely chopped
6 cloves garlic, finely chopped
1 C (250 ml) port
500 g venison mince, coarsely ground
500 g pork belly, coarsely ground
1 handful fresh sage & tarragon, roughly chopped
¼ C (60 ml) green peppercorns
salt & pepper
4 eggs, lightly beaten
250 g streaky bacon
500–700 g venison loin (we used Springbok)
Onion Confit
2,5 kg onions, sliced
50 g butter
3 Tbsp (45 ml) salt
2 Tbsp (30 ml) ground black pepper
450 g sugar
1 C (250 ml) red wine vinegar
3 C (750 ml) good red wine
Instructions
Terrine
Preheat the oven to 180º C.
Sweat the onion and the garlic in the butter. When the onions are translucent, add the port and reduce until all of the liquid has disappeared. Remove from the heat and allow to cool.
Add the cooled onion mixture to the venison and pork mince together with the herbs and peppercorns and season to taste. Then add the eggs.
Line a terrine mould (a loaf tin will work) with the streaky bacon, overlapping slightly. Pack half of the mince mixture into the bottom of the mould. Lay the springbok loin along the length of the mould on top of the mince. Pack the rest of the mince on top of the loin, making sure that they are tightly packed – there must be no air spaces.
Wrap the terrine with the overhanging strips of bacon and cover with foil.
Place the terrine in a water bath and cook in the oven for 45 minutes. The terrine should start to come away from the side of the mould and a skewer or blade inserted into the terrine should be warm to the touch.
Remove the terrine from the oven and water bath and press with a heavy weight in the fridge overnight.
Onion Confit
Sauté the onions in the butter until they begin to colour. Add the rest of the ingredients and cook slowly until all of the liquid has evaporated. Continue stirring on a regular basis, as the confit has a tendency to catch towards the end.
To Serve
Turn the terrine out of the mould and serve thickly sliced with crusty bread and confit onions.
