Venison Terrine in Love

Preparation	3 h
Difficulty	Medium
Game	Deer
Calories	500 - 600
Activity	M 54’, F 74’
People	4
Wine pairing	Bardolino classico DOC

Ingredients

N 1 pork shank
N 2 carrots
kG 1 onions
G 500 venison liver
G 40 marjoram
G 80 white wine
N 3 garlic cloves
N 8 inner leaves of Savoy cabbage
N 1 crunchy radicchio
N ½ bunch parsley
Peanut oil to taste
Salt, pepper, vinegar, and extra virgin olive oil to taste

Kcal 595*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Boil the pork shank in vegetable broth, adding the carrots, three halved onions, and parsley. Cook over low heat for about 2h, until the meat is tender. Once cooked, debone the shank and cut it into pieces. Prepare a light sauté with the remaining onion, finely chopped, in a pan with a dash of peanut oil until golden. Add the shank pieces and venison liver, cut into chunks, and sear both until nicely browned. If the liver has any membranes, remove them before cooking.
Pass everything through a fine-mesh food mill. If the meat remains a bit tough, blend lightly with a mixer, taking care not to overheat the mixture to preserve its flavors.
Let the garlic cloves soak in the white wine for about 30’ to make “garlic wine”. Strain the wine to remove the garlic. Add finely chopped marjoram and garlic wine to the meat and liver mixture. Mix well and season with salt and pepper to taste.
If possible, seal the terrine in vacuum bags; otherwise, press it into a container, covering it with a thin layer of melted butter to prevent oxidation. Let it cool and store in the refrigerator for 5-6 days.
Slice the Savoy cabbage leaves and crunchy radicchio into thin strips. Dress with extra virgin olive oil, vinegar, salt, and pepper.
Remove the terrine from the refrigerator 1h before serving to let it warm slightly. Serve on toasted bread crostini, accompanied by the cabbage and radicchio salad, and finish with a drizzle of olive oil.

Venison Terrine in Love

Ingredients

Preparation

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