Anselmo Bergmann October 28, 2022 Recipes
• 15 cloves
• 10 juniper berries
• 5 star anise
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 1 tsp allspice
Begin this recipe 1 day ahead. You will need a terrine mould and a kitchen thermometer.
1. For the spice mix, preheat oven to 170°C. Combine all spices and place on a baking tray. Toast for 10 minutes or until fragrant, then cool completely. Whiz in a spice grinder or small food processor to a fine powder. Set aside. (Spice mix will keep in an airtight container for up to a month.)
2. Place chicken livers, cream and brandy in a blender and whiz until smooth. Set aside.
3. Combine minced venison, pork belly and back fat in the bowl of a stand mixer fitted with the paddle attachment. Add 1 tbs spice mix, orange zest, dried figs, thyme and 2 tbs table salt. Mix on the lowest speed to just combine, then gradually add the liver mixture. Work the mixture until it becomes well combined and sticky - this should only take a minute. You don't want to overwork it, as it's nice to see the mosaic of mince in your finished terrine.
4. Preheat oven to 110°C. Line a 28cm x 13cm (2L-capacity) terrine mould with plastic wrap, allowing enough overhang to cover the top of your terrine.
5. Press terrine mixture into the prepared mould, making sure it reaches all corners and that there are no air bubbles. Smooth the top evenly to form the shape of a baked loaf of bread. Fold the plastic wrap over on all four sides to seal the terrine, then tightly fit a sheet of foil over the top. This will help it keep a nice shape while cooking.
6. Place terrine in a deep roasting tray filled with enough water to come one-third of the way up the terrine mould. Transfer to oven and bake for 1 hour-1 hour 30 minutes until the internal temperature reaches 63°C on a thermometer.
7. Carefully remove terrine from the water bath and cool for 30 minutes before chilling in the refrigerator for 12 hours or overnight.
8. Remove terrine from the mould. Serve with fig jam, crusty bread, cornichons and very good French mustard alongside.
• 200g chicken livers, cleaned
• 100ml thickened cream
• 2 tbs brandy
• 500g venison shoulder, minced on a medium grind (ask your butcher to do this for you)
• 600g pork belly, minced on a medium grind (ask your butcher to do this for you)
• 300g pork back fat, minced on a medium grind (ask your butcher to do this for you)
• Zest of 1 orange
• 70g dried figs, quartered
• ½ bunch thyme, leaves picked
• Fig jam, crusty bread, cornichons and good-quality French mustard, to serve