I had some, but not a lot, of venison liver. There was not enough to make pate, so I decided to bulk it out with some other ingredients, and make a terrine instead.



So, in the pic, we have,clockwise, from the top:

Sloe whiskey (homemade)
Crushed juniper berries & nutmeg
Chopped onion
Stu Mitchel knife
Fresh Thyme (from the garden), finely chopped
Beechwood smoked lardons
Roe venison liver
Finely chopped pork belly
The livers from two partridge and a mallard(also to be finely chopped)
A clove of smoked garlic
Black pepper and sea salt

Now, a pack of cherry wood smoked pancetta



I used the back edge of my knife to flatten, and stretch, each rasher.



I then used them to line the dish in which I am going to cook the terrine.



All of the ingredients were then well mixed together.



Put into the dish



And the pancetta rashers folded over to cover the top.



Covered with foil, and placed in my, improvised, Bain Marie pan, which was then part filled with boiling water.



The pan was then put in a pre-heated oven (175 deg.C) for an hour and a half, until cooked through.



Drain off most of the fat. Make a lid with foil covered cardboard, and place some weight on top.



It was left to cool overnight, then refridgerated for another day, before turning it out of the dish.



It looks OK.



I had to try it.



Good enough to eat, I assure you.

Steve.

Beautiful job, Steve - this is something I've never attempted, but will have to one day when I am good enough.

Outstanding work - thank you for sharing!

I have that in the oven now , with a few changes .
Used lamb liver cos it was available , Southern Comfort cos its all was in the cupboard ( you want a drink at my place best bring your own ;-) )
a few differant herbs , some gravy left over from last nights lamb shanks ,and a lot of finely diced pork belly .

Its due out of the oven in 15 minutes so it will be tomorrow night before we can try it . Hope its as good as the recipe one .

Looks great but I'm more a paté kind of guy

Mine turned out fine , although a little crumbly due to the lack of the lardons . We dont do lardons here ... :-(

Certainly great on crackers and cheese , would go well with a good beer or two as well.

This looks incredible. Have to try it.

That looks great! I'm going to try this next hunting season when I can get all the ingredients.