Venison Terrine

Season the saddle of venison with a little salt and black pepper. Brown on all sides with a little butter and then roast in the oven at 180 degrees Celsius for about 150 minutes until pink. Then cool the saddle of venison.

Cut the black walnuts into small cubes and wash them in a sieve under cold running tap water. Dry on a paper towel. Pass the venison shoulder and pork neck through the pea slice of the meat grinder and place in baking dish.

Grind juniper with cognac in mortar and add to mince.

Add nuts, pistachios, whipped cream, new spices, salt and black pepper and knead by hand for at least three minutes.

Spread a tureen or sand cake pan with cling film so that the sheets overhang. Put the bacon slices on it so that they hang out over the edge. Now fill the form to the half quantity with the sausage meat. Insert the saddle of venison lengthwise and fill it up with the remaining sausage meat and smooth it down. Fold the overhanging bacon over it. If necessary, place another slice of bacon in the center. Cover the bacon with the overhanging cling film. Wrap the casserole dish in aluminum foil and bake in the oven at 85 degrees Celsius for about 1.5 hours. For the dish to be successful, the oven temperature should be exactly right.

Allow the terrine to cool and serve.

Our tip: Ve

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