French game tureen

Name: French game tureen
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 1 big onion; 100 g Mushrooms; 1 TABLESPOON butter/margarine; 800 g Game Goulash; 200 g Poultry liver; 1 apple, 1 tablespoon cornstarch; 2 TABLESPOONS Calvados (French apple brandy); 50 g Pistachio kernels; 1 egg, salt, pepper (size M); 1 TEASPOON Herbs of Provence; 300 g thin slices of fat bacon; 6 bay leaves, aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

1 big onion
100 g Mushrooms
1 TABLESPOON butter/margarine
800 g Game Goulash
200 g Poultry liver
1 apple, 1 tablespoon cornstarch
2 TABLESPOONS Calvados (French apple brandy)
50 g Pistachio kernels
1 egg, salt, pepper (size M)
1 TEASPOON Herbs of Provence
300 g thin slices of fat bacon
6 bay leaves, aluminium foil

Directions

1
Peel and finely chop the onion. Clean and quarter the mushrooms. Steam both in hot fat. Let cool off
2
Dab the meat. Wash liver, pat dry. Peel, quarter and core the apple. Turn everything through a mincer with a fine disc. Knead with mushrooms, starch, calvados, pistachios, egg, salt, pepper and herbs
3
Line a terrine mould (approx. 25 cm long; 1 1/2 l capacity) with 2/3 bacon. Pour in the mixture. Cover with rest of bacon and bay leaf
4
Cover the terrine and cook in a water bath in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level: 2) for approx. 1 1/2 hours. Remove. Cover with aluminium foil and weigh down with a board and weights. Leave to rest overnight. Drain off leaked juice
5
served with: cranberry sauce and baguette