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Food And Drink
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deliciousmagazine.co.uk

Venison terrine with prunes, orange, juniper and thyme

2 ratings
· 2hr 10min
Gill Meller’s venison terrine, flavoured with orange zest and sweet prunes, makes a tasty starter served with tangy chutney and a good crusty loaf. Or, for an idea with fish, take a look at our classic smoked salmon terrine, too.
deliciousmaguk
delicious. magazine

Ingredients

Meat
• 250 g Pork belly
• 350 g Unsmoked streaky bacon
• 150 g Venison liver
• 200 g Venison loin
Produce
• 3 Bay leaves
• 3 Garlic cloves
• 1/2 Onion, medium
• 100 g Stoned prunes
• 3 Thyme, fresh leaves sprigs
• 1 Zest
Refrigerated
• 1 Egg, medium free-range
Baking & Spices
• 3 Juniper berries
Bread & Baked Goods
• 50 g Breadcrumbs, fresh
Frozen
• 1 Litre loaf tin or cast-iron terrine
Beer, Wine & Liquor
• 2 tbsp Brandy
Other
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