Wild Game Meatloaf
Ingredients
- For the terrine
- 250 grams Venison fillet
- 250 grams Venison (leg or back)
- 750 grams Veal shank
- 200 milliliters dry Rosé
- 1 Herb bouquet
- 10 white peppercorns
- 2 bay leaves
- 5 Juniper berries
- 2 allspice
- salt
- freshly ground peppers
- vegetable oil (for cooking)
- 1 onion
- 1 garlic clove
- 150 milliliters Veal stock
- 4 centiliters Cognac
- 300 grams lean Pork
- 150 grams green Bacon
- 2 tsps salt
- 1 tsp thyme
- 1 tsp grated Orange peel
- 1 tsp grated Lemon peel
- 1 egg
- 300 grams fatty Bacon (thinly sliced)
- 100 grams blanched Pistachio
- 5 dried Plum
- For the sauce
- 600 grams small Pearl onion
- 2 Tbsps butter
- 250 grams dried Plum
- 1 Tbsp Mustard seed
- salt
- liquid honey
- 3 Tbsps balsamic vinegar
- Vegetable broth
Preparation steps
For the terrine: Rinse venison and veal. Boil venison, veal, 1.5 liters (approximately 10 cups) of water, 125 ml (approximately 0.5 cups) of rose, herb bouquet, peppercorns, 1 bay leaf, 2 juniper berries and allspice. Simmer over low heat.
Pour broth through a sieve.
Heat oil in a pan and ears venison and veal on all sides. Remove and cut venison into 2-3 cm (approximately 1-inch) sized pieces.
Peel and mince onion and garlic. Heat oil in a pan and cook onion and garlic. Add venison and season with salt and pepper. Add 1 bay leaf and 2 juniper berries. Deglaze with cognac and reduce. Add remaining rosé and veal stock. Cover and simmer for about 30 minutes. Remove meat, pour broth through a sieve and mix with cooking broth. Heat mixture again and boil until reduced to about 150 ml (approximately 5 ounces).
Cut pork and veal into pieces. Chop green bacon and season with salt, thyme and citrus peel. process mixture through a meat grinder. Knead in egg and a bit of broth.
Line a shallow dish with bacon slices, allowing bacon to fall over the edges of the pan. Stir vension, pistachios and prunes into meat mixture and add half of the mixture to the pan. Add remaining venison and top with remaining meat mixture. Fold hanging bacon slices over meat mixture to seal terrine.
Roast terrine in an oven preheated to 150°C (approximately 300°F) for about 80 minutes. Remove, let cool in the pan, then release from pan.
For the sauce: Peel onions and leave whole or cut in half, depending on size. Melt butter in a pan and sauté onions until soft. Add honey and season with salt and mustard seeds. Stir in plums and vinegar. Simmer over low heat for about 10 minutes. Stir in a little vegetable broth if necessary.
Slice terrine and serve with sauce.
