Remove the skin from the shallots and chop finely. Heat the butter and sauté the shallot cubes in it for 5 minutes.
Rinse the marjoram, shake dry and chop finely.
Turn the pork with the venison goulash through the fine disk of the meat grinder and knead the mixture with the shallot as well as the marjoram. Season everything together with game seasoning, pepper, salt as well as the port wine.
Stir the eggs and the pistachio nuts into the meat mixture.
Cut the bacon into slices and spread it on a suitable baking dish. Fill with the meat mixture, cover with bacon slices and cook the terrine in a water bath for about 1 1/2 hours.
Serve the terrine, warm or cooled, with Cumberland sauce, garnish and bring to the table.
refined snacks Naumann u. Goebel, Cologne
Our tip: Use a deliciously spicy bacon for a delicious touch!