Terrines are vegetable, meat and fish. The form is filled with ingredients according to the recipe, close lid tightly and put in the oven. Ready terrine cooled, cut into pieces and served with bread. This dish is perfect for a snack, Breakfast, picnic, and for a dinner party, as a cold snack.
| Prep Time | 10 minutes |
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 800 gram Beef in the original - venison or meat of wild boar, elk, in extreme cases, beef
- 250 gram Turkey thigh fillet without skin
- 200 gram Pork lean
- 300 gram Brisket (smoked)
- 1 piece Apple
- 5 tablespoons Brandy or whiskey
- 0.5 piece Lemon
- 1 teaspoon Berry Juniper
- Salt
- Black pepper
Ingredients
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Instructions
- Meat and pork very finely with a knife. Here it is very important to chop the meat, and not to scroll through the meat grinder. In the pies are delicious pieces of meat that retain the juice. A meat grinder meat not only grinds, but also crumples. Hack is better a heavy knife. If you do not have the opportunity to chop the meat, then choose a meat grinder grill with the largest holes.
- Brisket and Turkey mince.
- Apple peel and core, cut into small cubes. Juniper grind in a mortar (as small as possible). Mix in a large Cup all kinds of meat, Apple, juniper. Pour whiskey, squeeze lemon juice, pepper with black pepper. Very carefully knead the minced meat with your hands for ten minutes. Cover with foil and refrigerate for 8 hours. I removed the night.
- Then salt and put in a rectangular shape for the cake. I have in addition turned out two small tins. Close the form with a triple layer of foil (as tightly as possible).
- Put the molds in a deep pan and pour in enough water to make it reach the middle of the mold with terrine. Put in a preheated oven to 160-170 degrees for 2 hours. Make sure that the water level does not drop less than 1/3 of the form, pour cold water. From the finished pate should flow clear juice, and the walls of the terrine should move away from the mold. Drain all excess juice. Cool the terrine and refrigerate for 24 hours. Store in greaseproof paper in the fridge.
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