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Aperitif Starters
The day before you want to cook the dish, put all the
1
ingredients for the marinade into the porcelain dish, along
with the diced venison, cover and leave in the refrigerator to
marinate for 12 hours.
Mix the lingonberries with 2 tbsp of Williams pear liqueur,
2
cover and leave to marinate at room temperature for
12 hours.
Take the diced venison out of the marinade and pat it dry.
3
Sieve the marinade and put it to one side.
Put the marinated venison and the bacon into the porcelain
4
dish. Cover and put the porcelain dish on to the wire
shelf into the cold cooking space at level 2. Steam 100 °C,
10 minutes.
Put the venison strips into a frying pan with the oil and sear
5
well, then remove them from the pan. Pour the game stock into
the pan to deglaze the fond, add the Williams pear liqueur
and allow the stock to reduce by half over a low heat.
Take the porcelain dish out of the cooking space and pour
6
the liquid over it. Puree small batches of the meat in a blender,
adding a little crème fraîche each time. Stir the reduced
game stock, lingonberries and parsley into the meat mixture
and season well with salt and pepper.
Line the terrine mould with cling film, leaving enough spare
7
to cover the terrine, once filled. Put half of the meat mixture into
the mould, lay the strips of venison over the top, cover with
the remaining meat mixture and smooth off. Cover the terrine
with the cling film.
Put the terrine mould on to the stainless steel tray at level 2
8
of the warm cooking space. Steam 90 °C, 20 minutes.
Game terrine
Porcelain dish, ⅓ GN
Wire shelf
Half-round terrine mould, 0.7 l
Stainless steel tray
Marinade
1 dl red wine
1 shallot, quartered
½ tbsp red pepper corns
2 bay leaves
400–500 g venison,
cut into 3–4 cm cubes
25 g dried lingonberries or
cranberries
2 tbsp Williams pear liqueur
The next day
50 g bacon, in thin strips
100 g streaky bacon, finely diced
70–100 g venison shoulder steak,
in strips 2 cm thick
1 tbsp oil
½ dl game stock
1½ tbsp Williams pear liqueur
50 g crème fraîche
2–3 stalks of flat leaf parsley,
leaves pulled off and finely
chopped
Salt
Pepper
Preparation: 60 minutes
|
Cooking: 30 minutes
Summary of Contents for Combair-Steam S
Page 2: ......
Page 3: ...Delicious recipes...
Page 4: ...Delicious recipes...
Page 12: ...Aperitif Starters...
Page 22: ...Fish Poultry Meat...
Page 33: ...Accompaniments Gratins...
Page 43: ...Vegetable...
Page 49: ...Desserts Pastries...
Page 62: ...Bread Flans...
Page 70: ...Own recipes Own recipes...
Page 71: ...Own recipes Own recipes...
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