Wild Goose and Liver Terrine
Main Dishes | European cuisine
⏳ Time
3 hours
🥕 Ingredients
14
🍽️ Servings
6
Description
From two small wild geese, you get approximately 1.5 kg of meat. You can use a domestic goose; just adjust the proportions of the other ingredients based on its weight.
Ingredients
- Goose fat - 2 pieces
- Beef Kidneys - 24.7 oz
- Turkey - 24.7 oz
- Bacon - 7.1 oz
- 33% Cream - 3 fl oz
- Spanish onions - 2 heads
- Parsley - 1 bunch
- Cognac - 4 tablespoons
- Grated Ginger Root - 1 tablespoon
- Cinnamon - 1 tablespoon
- Nutmeg - 1 teaspoon
- Ground Black Pepper - 0 oz
- Salt - to taste
- Oranges - 2 pieces
Step by Step guide
Step 1
Thoroughly wash the goose and separate the meat from the bones; the skin is not used.
Step 2
Prepare the beef liver and turkey liver: remove membranes, vessels, trim fat, etc., and cut into pieces.
Step 3
Peel the onion. Wash the herbs and finely chop them.
Step 4
Pass the goose meat and onion through a meat grinder, and separately grind each type of liver.
Step 5
Combine the three types of minced meat, herbs, add all the spices, pour in the cream and cognac, and mix well.
Step 6
Preheat the oven to 170–356°F.
Step 7
Line the baking molds with bacon, pour in the filling, and arrange orange slices on top.
Step 8
Cook without opening the oven for about 1.5–2 hours.
Step 9
Carefully remove the hot molds from the oven.
Step 10
If serving the terrine immediately, let it cool slightly, transfer it from the mold to a cutting board or plate, and slice into portions. If preparing in advance, place a weight on top, cool to room temperature, and then refrigerate.
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