Terrine of Four Types of Meat Recipe
Terrines are vegetable, meat and fish. Fill the mold with the ingredients according to the recipe, close the lid tightly and put it in the oven. The finished terrine is cooled, cut into pieces and served with bread. This dish is ideal for a snack, breakfast, picnic, and for a dinner party, as a cold snack.
Servings Prep Time
8 10minutes
Cook Time
90minutes
Servings Prep Time
8 10minutes
Cook Time
90minutes
Ingredients
Instructions
  1. Chop the meat and pork very finely with a knife. It is very important to chop the meat here, and not to scroll through a meat grinder. The pies turn out delicious pieces of meat that preserve the juice. In the meat grinder, the meat is not only crushed, but also crumbles. It is better to chop with a heavy knife. If you do not have the opportunity to chop meat, then choose the grate of the meat grinder with the largest holes.
  2. Put the brisket and turkey through a meat grinder.
  3. Peel and core the apple, cut into small cubes. Crush the juniper in a mortar (as small as possible). Mix all kinds of meat, apple, juniper in a large cup. Pour in the whiskey, squeeze out the 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 cleaned up the night.
  4. Then add salt and place in a rectangular pie dish. I also got two small molds. Close the mold with a triple layer of foil (as tightly as possible).
  5. Transfer the molds to a deep mold and pour in enough water so that it reaches the middle of the mold with the terrine. Put in a preheated 160-170 degree oven for 2 hours. Make sure that the water level does not drop by less than 1/3 of the mold, fill it with cold water. Transparent juice should flow out of the finished pate, and the walls of the terrine should move away from the shape. Drain all the excess juice. Cool the terrine and refrigerate for 24 hours. Store in greaseproof paper in the refrigerator.
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