Venison Terrine with Currant Sauce

Main Dishes | Swedish cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Venison Terrine with Currant Sauce

Ingredients

Venison - 17.6 oz
Smoked Ham on the Bone - 5.3 oz
Onion - 1 head
Garlic - 2 cloves
Thyme - 2 teaspoons
Tomato Puree - 1 tablespoon
Breadcrumbs - 2 tablespoons
Milk - 8 fl oz
Chocolate eggs - 2 pieces
Campbell's Beef Broth - 8 fl oz
Salt - to taste
Ground Black Pepper - to taste
Honey - 1 tablespoon
Mustard Greens - 1 teaspoon
Fruit Jelly - 1 tablespoon
Sugar - 8 fl oz
Cinnamon - 1 piece
Grated Ginger Root - 1 teaspoon
Meyer Lemon Juice - 1 fl oz
Freshly squeezed orange juice - 1 fl oz
Red Currant - 8.8 oz

Step by Step guide

Step 1

Preheat the oven to 302°F. Pass the venison through a meat grinder and finely chop the smoked pork ham. In a large bowl, mix the ground venison, pork, finely chopped onion and garlic, thyme, tomato puree, breadcrumbs, milk, eggs, and beef broth. Season with salt and pepper to taste and mix well.

Step 2

Transfer the mixture to a baking dish and cover with foil. Place the baking dish in a larger pan and add enough boiling water to cover 2/3 of the dish with the mixture. Bake for 1 hour, then remove the terrine from the dish and let it cool.

Step 3

Prepare the sauce. In a saucepan, combine honey, mustard, jelly, sugar, and 1 tablespoon of water. Place the saucepan over medium heat. Bring to a boil, stirring constantly. Then add the cinnamon stick, ginger, juice of 1/2 an orange, and 1/2 a lemon, along with the currants, and simmer over medium heat for about 5 minutes. Remove the cinnamon stick and let the sauce cool.