Game Terrine (Basic Recipe)

Finely chop or mince venison, form into two equal-sized loaves and freeze for about 1 1/2 hours. Cut one of the loaves into small pieces and puree in a food processor with half of the toast, chicken liver, egg, spices and cranberries, if desired. Gradually add half of the cream (and bacon if needed) and brandy and puree until smooth (takes no more than 1 minute). Prepare the second loaf with the remaining ingredients in the same way. Stir both masses well and chill. Mix the cold masses with the desired ingredient and season well again. Line a loaf pan with bacon so that the bacon slices hang about 5 cm over the edge. Pour in half of the chilled mixture, place the raw venison fillets wrapped in green bacon and top with the remaining mixture. Smooth and cover with the overhanging bacon strips, pressing lightly. Place the loaf pan in a deep roasting pan lined with paper or tea towel, fill with hot water two fingers high and poach in a preheated oven at about 130 °C for about 75 minutes so that a water temperature of 75 °C and a core temperature of 68-70 °C are reached. The finished terrine is best weighed down or lightly pressed and refrigerated overnight.

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