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Pork & Venison Terrine with Onion Confit Recipe

Pork & Venison Terrine with Onion Confit


A mouth-watering meaty dish bursting with flavour!

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50g butter
2 onions, finely chopped
6 cloves garlic, finely chopped
1 C (250ml) port
500g venison mince, coarsely ground
500g pork belly, coarsely ground
1 handful fresh sage & tarragon, roughly chopped
¼  cup green peppercorns
salt & pepper
4 eggs, lightly beaten
250g streaky bacon
1 springbok loin

Onion Confit
2,5 kg sliced onions
50 g butter
3 Tbsp salt
2 Tbsp ground black pepper
450 g sugar
250 ml red wine vinegar
750 ml red wine

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 with the streaky bacon. 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 a moderate 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.

Turn out of the mould and serve thickly sliced.

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.