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VenisonMushroomTerrineLean venison makes a great terrine. Mixing it with pork and then marinating the meats in port and spices will give it extra flavour and add moisture.


serves totaltime preptime cookingtime
4 persons 2 hours 30 minutes 1 hour
30 minutes


{tab Ingredients}

  • 450 grams Minced Venison
  • 200 grams Minced Pork
  • 1 teaspoon Ginger Root, grated
  • 12 Juniper Berries, crushed
  • ½ teaspoon Nutmeg, grated
  • ½ teaspoon Cloves, ground
  • 100 ml Port
  • 2 tablespoons Extra Virgin Olive Oil
  • 100 grams Button Mushrooms,chopped
  • 1 medium Egg, beaten
  • 4 tablespoons Parsley, chopped
  • 2 teaspoons Thyme Leaves
  • Salt & Pepper

{tab Instructions}

  1. Mix the venison with the pork, ginger, juniper berries, nutmeg and cloves.
  2. Sprinkle over the port and half the oil and mix in.
  3. Cover and leave to marinate for about 2 hours.
  4. Meanwhile, heat the remaining 1 tablespoon oil in a non-stick frying pan, add the mushrooms and fry, stirring, for about 5 minutes. Set aside to cool.
  5. Preheat the oven to 180°C.
  6. Line the bottom and sides of a 1.2 litre terrine dish or loaf tin with greaseproof paper.
  7. Stir the mushrooms, egg, parsley and thyme into the meat mixture and season with salt and pepper.
  8. Spoon into the lined terrine or tin and smooth the surface, then cover with a double layer of foil.
  9. Bake for 1 ¼- 1 ½ hours.
  10. Remove the foil.
  11. Put a double layer greaseproof paper over the top of the terrine.
  12. Juices will ooze out and set to a jelly.
  13. Refrigerate until cold and set, overnight if possible.
  14. Return the terrine to room temperature before serving.


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