Wildterrine: Delicious autumn!
The principle of terrines is always exactly the same - and once you know how to do it, you can control all the terrines, and that's worth the price of gold. The ingredients we need for a beautiful wild terrine: 500 grams of venison or venison, 100 grams of fat pork from the chest, 125 grams of goose or duck liver terrine, 125 grams of chicken liver and 50 grams of autumn trumpets or brown mushrooms. Then 50 milliliters of cream, 80 grams of shallots, 100 milliliters of cognac, about 15 grams of salt, 5 grams of patty spice and about 300 grams of fat bacon, cut into thin slices.
First, I turn that venison with the fat pork, chicken liver and liver pate through the meat grinder to get the minced meat for the terrine.
The black chanterelles I wash, dab dry with kitchen paper and chop it roughly. I salt and pepper them and briefly swirl them with some butter in the hot pan. Then finely chop the shallots and also sauté in a pan in a little butter. I let cool the mushrooms and the diced shallots and then give everything to the minced meat. I mix it well and add the cream and half of the cognac, then I lift the liquid under the meat mass. Then salt and pate spice are incorporated.
Now I take the thin fat bacon slices and thus put out my terrine shape. This is an advantage for all terrines because the bacon protects the meat mass during cooking in the oven. So I fill in the game meat and fold the bacon slices over it. And on top of the Wildterrine, it is best to make a small garnish that shows which meat this terrine is made of: For example, I always decorate my wild terrine with a few juniper berries and some thyme. Voilà!
Finally, I pour the rest cognac over the terrine and put the lid on it. I cook the Wildterrine in the oven at 180 degrees for about an hour and 15 minutes. After that I leave the finished Wildterrine at kitchen temperature for an hour, then I put it in the fridge for at least a full day, better still for two days - so it can go through wonderfully.
I serve my wild terrine with white farmers breadwhich is toasted. And there's a spoonful of fine Apfelbrunoise, But I peel a nice thick apple, preferably a Golden Delicious or a Reinette. I quarter the apple, remove the core casing and then cut it into very fine cubes: you know, the famous "Brunoise".
In a small casserole I then heat white wine, best of all a Riesling with some residual sweetness and a Riesling Spätlese, I take 60 milliliters of each. I also add a teaspoon of honey, which I especially like. When the honey has melted and the wine is slightly reduced, I add the apple cubes and let them poach for three minutes. I pour the pieces of apple and let the wine reduce until it is like syrup. Only when the wine syrup has cooled, I return the apple cubes and keep them in the fridge. Simple but so delicious! If you want to make more apple brunoise for the stock or consume all the Wildterrine - for example for a buffet - all at once, just take four apples, 240 milliliters of Riesling with some residual sugar, 240 milliliters of Riesling Spätlese and four teaspoons of honey.
Apart from a spoonful of apple brunch, which tastes perfect with all the meat terrine, you can even decorate the plates for the Wildterrine with fine lines of reduced balsamic for example. All you have to do is cook balsamic vinegar by about half - done. And because the Wildterrine is already waiting in the fridge, you are fortunate enough to have the time to go out and decorate yourself. Enjoy it!
Leas Wildterrine - how it works:
1. Turn the meat through the wolf. 2. Fry the mushrooms in butter. 3. Lay the terrine mold with bacon slices. 4. Pour the finished decorated terrine in the oven with cognac before cooking.
