Game Liver Terrine: Best of The Rest

Directions

• Run the red wild game meat, the duck breasts, the liver, the pork, the onions and the garlic in a meat grinder, use the larger holes. If you do not have a meat grinder, pulse in batches in a food processor or mince the meat with a knife. It is easier if you place the meat in the freezer for 20 minutes before grinding.
• When the meat is grinded, mix the meat and the wine in a large bowl. Cover with plastic wrap and marinate the meat for 24 h in the refrigerator. Mix a couple of times during the marinating process.
• When the marinating is done, remove the excess liquid from the meat. In a small bowl, mix the flour and the egg, and add them to the meat. Add the thyme, the nutmeg, the cinnamon, the salt, the pepper and the nuts to the meat. Mix by rolling the meat to incorporate all the ingredients.
• Turn the oven to 350 F. Place the meat in a terrine dish (mine was 9″ long, 5″ wide, 3″ deep). Grease the inside of the dish with spray oil or butter. Place the meat in the dish while avoiding air pockets in the corners. The meat will form a small mound in the middle, do not worry! Place a parchment paper on top of the meat and cover the whole thing with aluminum paper. Place the terrine dish in a larger oven safe deep dish. Fill with water until half the height of the terrine dish.
• Place in the oven and bake for 90 minutes or until the internal temperature reaches 160 F. Then, remove from the oven. Leave the terrine dish in the large dish. Place a plate (or another terrine dish) on top and weight it down with anything that is 4-5 lbs (I used a 3L oil container). Rest on the counter for 2 h. Then, place in the refrigerator without the weight for 1 to 2 days before removing from the dish and consuming.
• Lots of steps, but that’s it! You now have a delicious terrine. Make 2 cm thick slices and serve as an appetizer with bread and your choice of condiments: grainy mustard, marinated onions, gerkins or chutney. I also like to crack a bit of black pepper and add salt on top of the terrine. The terrine freezes very well sous-vide or carefully wrapped.