*  Exported from  MasterCook  *
                              Venison Terrine
 Recipe By     : Hudson River Valley Cookbook
 Serving Size  : 10   Preparation Time 0:96:00
 Categories    : Appetizers                       Meat & Game
                 Nodairy                          Clb-Dinners
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        venison -- boneless
    2      pounds        pork belly -- cured
    3                    shallot -- sliced
    2      cloves        garlic -- sliced
      1/4  cup           dry red wine
      1/2  cup           gin
      3/4  cup           brandy
    5                    juniper berries -- crushed
    1      teaspoon      black pepper
    1      teaspoon      coarse salt
      3/4  teaspoon      ground thyme
      3/4  teaspoon      ground rosemary -- 1/4 inch thick
      1/4  teaspoon      ground nutmeg
    1                    bay leaf
                         *****
      1/2  pound         chicken livers
    4                    eggs
    1      pound         bacon -- thinly sliced
      1/2  pound         dried cranberries
    1      teaspoon      thyme
    6                    bay leaves
    1      cup           *RED WINE JELLY
 Cut meat into 1 cubes. Sautee shallots and garlic until wilted in a little of
 the rendered pork fat,  let cool. In a bowl, combine the meats, wine,
 gin, and 1/4 cup brandy with the salt, pepper, juniper and spices. Cover 
 tightly for at least 2 days (up to 1 week is fine), until the meat has 
 absorbed all the liquid. Remove the bay leaf.
 To reconstitute the dried cranberries, place them in a small pan with 1/2 cup 
 brandy. Bring to a boil, turn off the heat, cover the pot, and let them steep 
 until they are soft and all the brandy is absorbed, about 1/2 hour. Chop the 
 cranberries coarse.
 Grind the meat, being careful not to force the meat through the grinder. Add  
 the cranberries to the meat mixture after it has been ground.
 In a food processor, puree the chicken livers with the eggs. Strain the
 mixture and add to the meat mixture. Vigorously mix and knead the pate
 mixture with your hands for at least 5 minutes; it will all come together
 into a mass. From time to time, wet your fingers with cold water and pat
 the mixture. When your hands do not stick, it is ready.
 Line a 1 1/2 quart terrine with the bacon slices. Put the meat into the
 terrine and pat it well to get out all air pockets and mound the meat about
 1/4 above the top of the pan. With your finger, make a groove all around
 the rim of the pan. Spoon a line of dried thyme down the top of the pate
 and decorate with the bay leaves. Fold over the bacon. Cover tightly with
 foil. 
 Preheat oven to 425'.
 Set the terrine in a roasting pan and pour boiling water to come halfway up
 the sides of the terrine. Bake to an internal temperature of 155' (about 2
 hours). When done remove from oven and press the pate to force out the
 juices. Weight the pate and let cool. When it cools to room temperature,
 refrigerate the weighted pate.
 The next day, remove the weights and the foil and remove any congealed fat
 or juices. Wrap well in plastic wrap or foil.
 
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 NOTES : Serve with Red Wine Jelly.