Game tureen
easy
120 mins
120 mins
Ingredients
- 400 ml Sherry (Amontillado)
- 300 g Calf's liver
- 300 g finely twisted white bacon (to be made by the butcher)
- 300 g Wildhack (order from game dealer)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 50 g Butter
- 7-10 Tbsp grated peel of 1 untreated orange
- 100 g Whipped cream
- 1 TABLESPOON Oil
- 4 Hasenfilets (ca. 40 g)
- 50 g Shiitake mushrooms
- 30 g Pistachio kernels
- 4 Bay leaves
- 6 Juniper berries
- 6 Cloves
- 2 TEASPOONS Cranberries
- 6 sheets white gelatine
- 1 glass (400 ml) Game fund
Directions
- 1
Boil down 300 ml sherry in an open pot to about 1/3 of the liquid. Meanwhile wash liver, dab dry and chop finely. Mix liver, bacon and game mince. Season with salt, pepper and nutmeg. Brown butter in a pan, add boiled sherry and orange peel. Fold in game mince mixture.
- 2
Mix 1/4 of the venison mixture with 1/4 of the cream in a universal chopper to a smooth farce. Chill for about 10 minutes. In the meantime heat up the oil in a pan. Fry the hare fillets and mushrooms for about 1 minute. Take them out and let them cool down. Fold the pistachios and mushrooms into the farce. Pour half of the game farce into 2 ovenproof tureen moulds (approx. 500 ml content each). Add the hare fillets and cover with the rest of the farce. Press on and garnish the surface with laurel, juniper, cloves and cranberries. Cover and bake in a preheated oven (electric cooker: 150 °C/ gas: level 1) for 60-70 minutes in a water bath. Then drain the meat juice.
- 3
Fold the pistachios and mushrooms into the farce. Pour half of the game farce into 2 ovenproof tureen moulds (approx. 500 ml content each). Add the hare fillets and cover with the rest of the farce. Press on and garnish the surface with laurel, juniper, cloves and cranberries. Cover and bake in a preheated oven (electric cooker: 150 °C/ gas: level 1) for 60-70 minutes in a water bath. Then drain the meat juice. Let the terrines cool down in the refrigerator for about 2 hours. Soak gelatine in plenty of cold water for about 5 minutes. Heat the game stock, dissolve the squeezed gelatine in it and season to taste with the remaining sherry. Pour so much liquid onto the pâtés that the contents are completely covered. Leave to cool for approx. 24 hours and consume immediately
- 4
Let the terrines cool down in the refrigerator for about 2 hours. Soak gelatine in plenty of cold water for about 5 minutes. Heat the game stock, dissolve the squeezed gelatine in it and season to taste with the remaining sherry. Pour so much liquid onto the pâtés that the contents are completely covered. Leave to cool for approx. 24 hours and consume immediately
Nutrition Facts
480 kcal
5 g
38 g
15 g
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