Vildtterrine

Ingredients for Vildtterrine

Instructions for Vildtterrine

To prepare the Vildtterrine recipe, please follow these instructions:

Udben shoulder and liberate the meat of the tendons. Cut the bovkødet in centimeter-sized cubes. Stir in the chopped pork småkød sausage meat, eggs, whipping cream, cognac, quatre épices, gelatin powder, salt and pepper and flip dyrekødterningerne in forcemeat. Butter the mold with butter or for the with the thin slices of lard. Fill in the form and bank the forcemeat lightly against table so forcemeat sink together. Let the pull cold at least 2 hours, then spice taste spread and consistency will be firmer. Set the oven at 180 ° and set baking pan in, half full of water. Put aluminum foil or parchment paper over the form and insert it into the preheated water bath. Bake 1 hour. Remove lids, foil or paper and behind the tureen for more 15-20 minutes so that its upper side will be fixed and get a little color. Plug in the tureen with a pointed knife; It should come up dry. Let the tureen cool under pressure and easy style it cool for the next day.