Venison and mushroom terrine

About this recipe: Lean venison makes a great terrine. Mixing it with pork and then marinating the

meats in port and spices will give it extra flavour and add moisture. Serve the terrine sliced with a mixed salad and wholemeal or Granary bread for a delicious lunch, or use it in sandwiches. It can also be served as a starter for 8.

Ingredients Serves: 4

450 g (1 lb) minced venison
200 g (7 oz) lean minced pork
1 tsp finely grated fresh root ginger
12 juniper berries, crushed
½ tsp freshly grated nutmeg
b tsp ground cloves
100 ml (3½ fl oz) port
2 tbsp extra virgin olive oil
100 g (3½ oz) button or chestnut mushrooms, finely chopped
1 egg, beaten
4 tbsp chopped parsley
2 tsp fresh thyme leaves
salt and pepper

Method Prep:2hr30min › Cook:1hr30min › Ready in:4hr

Mix the venison with the pork, ginger, juniper berries, nutmeg and cloves. Sprinkle over the port and half of the oil and mix in. Cover and leave to marinate for about 2 hours.
Meanwhile, heat the remaining 1 tbsp oil in a non-stick frying pan, add the mushrooms and fry, stirring, for about 5 minutes or until they are brown and quite dry. Set aside to cool.
Preheat the oven to 180°C (350°F, gas mark 4). Line the bottom and sides of a 1.2 litre (2 pint) terrine dish or loaf tin with non-stick baking parchment or greaseproof paper.
Stir the mushrooms, egg, parsley and thyme into the meat mixture and season with salt and pepper. Spoon into the lined terrine or tin and smooth the surface, then cover with a double layer of foil, tightly sealing the edges. Bake for 1 1/4 –1 1/2 hours. Lift the foil and test that it is cooked by checking that the juices run clear when a skewer is inserted in the middle.
Remove the foil. Put a double layer of parchment or greaseproof paper over the top of the terrine or tin, then lay 2 cans, end to end, or other weights on top. Juices will ooze out and set to a jelly. Refrigerate until cold and set, overnight if possible. Return the terrine to room temperature before serving.