Serves 8 - 10
Ingredients
- 100g stoned prunes
- 2 tbsp brandy
- 350g unsmoked streaky bacon
- 150g venison liver, cubed, or pig’s or chicken liver
- 250g pork belly, rind removed and cubed
- ½ medium onion, finely chopped
- 3 garlic cloves, grated
- Finely grated zest ¼ orange
- 3 juniper berries, finely chopped
- 3 bay leaves, very finely chopped
- Leaves from 3–4 thyme sprigs, chopped
- 1 medium free range egg
- 50g fresh breadcrumbs
- 200g venison loin, off the bone
- Sea salt and freshly ground black pepper
You will also need
- 1 litre loaf tin or cast iron terrine
Method
Put the prunes into a small bowl with the brandy and leave to soak for several hours or overnight.
Roughly chop half the bacon and place it in a bowl with the venison liver and pork belly. Add the onion, garlic, orange zest, juniper and chopped herbs. Mix well, then pass the mixture through a mincer or pulse in a food processor to give a coarse, even texture. Return it to the bowl.
Mix in the egg and breadcrumbs and season well with salt and pepper.
Cut the venison loin lengthways into strips about 3–4cm thick.
Stretch the remaining bacon rashers with the back of a knife to make them as wide as possible. Line the terrine or loaf tin with cling film, leaving about 10cm overhanging on all sides, then line the tin with the bacon so it overhangs the edges by about 6cm.
Preheat the oven to 150.c fan, 170.c conventional.
Spoon one third of the minced mixture into the terrine and press it down. Lay half the venison strips along the length of the terrine and scatter half the soaked prunes around them. Cover with another third of the meat mixture, pressing it down firmly, then add the remaining venison and prunes in the same way. Finish with the remaining meat mixture and smooth the top.
Fold the overhanging bacon over the top, then fold the cling film over to enclose. Cover with the lid or with foil.
Place the terrine in a deep roasting tray and pour in hot water so it comes about two thirds of the way up the sides. Cook in the oven for about 1 hour 20 minutes.
Remove from the oven and lift the terrine from the water. Allow it to cool to room temperature, then chill. Place a light weight on top and leave overnight in the fridge to press.
Remove from the fridge about 30 minutes before serving. Slice thickly and serve with toast, chutney or hedgerow jelly.
