Terrine, Terrine!


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Look at this Charcuterie, courtesy of “Epicerie Boulud” and the amazing Gilles Verot. These are just some of the incredible terrines they offer every day…

I’ve never made a terrine ever! But I wanted to try. I found this old Time Life cookbook “Terrines, Pates & Gelatines”, it is the BEST! I decided to make a Hare, and Pork liver terrines. I ordered a hare, and pork liver online. I got my Pork liver from Heritage Foods, and the Hare from Dartagnan. The hare I boned and reserved all of the innards. Heart, kidneys liver…eveything. There was quite a lot of blood that I reserved too. I used all of this in the terrine, which gave it an especially rich, and gamey flavor. I didn’t grind any of the meats for the Hare terrine as I wanted it to have a rustic consistency, I chopped all of ingredients.

Hare Terrine

(Makes about 4 pounds)

4-5 lb. Hare, boned and finely chopped
1 lb. boneless lean veal, finely chopped
1 lb. boneless pork, finely chopped
3 scallions, chopped
1 bay leaf, crumbled
1 tsp. dried thyme leaves
1/2 tsp. ground cloves
2 tbsp. chopped fresh parsley
salt & pepper (to taste)
3/4 lb. fresh pork fatback, sliced into bards
3 tbsp. eau de vie (or other brandy)

Mix all ingredients except fatback bards and the brandy. Fry a little of the and taste it for seasoning.
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Line a 2 1/4 quart terrine with fatback bards.
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Put in the meat mixture and cover it with the remaining bards.
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You can really get into layering the terrine with pistaschio nuts, or carrot, parsley, parsnips…Slices of meat etc. Okaaaaaay, the first batch of terrines I made, I followed the recipe, and put them in the oven per the recipe at 325 degrees for 4-5 hours, or until it reaches an internal temp of 160. Here’s the deal, I left my terrines in for 4 hours and they were waaaaaay overcooked.

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Yeah…I know. But incredibly, once I removed the terrine from the dish and trimmed it, it wasn’t half bad!

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It was too dry, but the Hare terrine didn’t need any eggs to hold it together. I used about 8 ozs of blood from the hare and the innards and it was all good. I served it at my daughters birthday party for the adults, and they loved it!

Luckily I ordered 2 Hare’s and did the whole thing over again. FYI my brother ate the whole batch of overcooked Hare terrine. Anyway, weight the terrine until it has cooled completely.
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Pork Liver Terrine

(makes about 2 1/2 pounds)

1 lb. pork liver, trimmed and coarsely ground
1 lb. boneless pork with some fat, coarsely ground
salt & pepper (to taste)
2 eggs beaten
1/4 cup of Cognac
3/4 sliced lean bacon

Combine the ground liver and pork in a bowl with the salt, pepper, and herbs. Add the eggs and cognac and mix thoroughly.
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*Now, I left out the eggs (because in the original recipes, eggs were not needed as the natural gelatins from the meats held them together) which caused my terrine to kind of fall apart and not hold together as I wanted it. But it tasted fantastic! Also, I layed a split trotter on top (to let gelatin from them slowly melt into the terine)with orange peels, and spices for additonal flavor…
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I should have maybe cooked this one a little longer and definitely put in the eggs…but, like I said, the end result was really good. Next, I’m making a veal liver and pork terrine, and I got an antique Pate mold so I’m gonna get real fancy!
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You have trim the bcaon and fatback from the terrine before serving. I chopped and added the trimming to an omelet and it was crazy good!
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Comments

  1. DAG- you are a mad man.
    Some grainy mustard to go along with?

    Listened to hours of you, Adam & Drew from the past week as I drove back and forth to NYC this weekend for Book of Mormon.

    The time flew. You guys were on fire!

    When you coming to Boston for a show?

    Reply
  2. Okay,

    You lost me at the first line. Everything between “Look” and “Dartagnan”. Zoom, right over my head. lol I think nooow I need to research “Terrine’s” and Pates & Gelatines.

    Adam in Hunt. Beach, CA.

    Reply
  3. I find it hard to believe that a brotha from Detroit has never had head-cheese… with crackers and hot sauce of course.

    Reply

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