Terrine of goose and liver, hunter's style
6 servings
180 minutes
Terrine of goose and liver in the hunter's style is a true work of gastronomic art inspired by the traditions of hunters and cooks in Europe. Its rich flavor unfolds in the combination of tender goose meat and two types of liver, enriched with the aromas of spices and fine cognac. Bacon adds richness to the dish, while orange slices provide a subtle citrus note that refreshes and highlights the complexity of taste. The terrine is baked slowly to allow the ingredients to fully meld together, creating a harmonious texture. Perfect for festive tables or cozy gastronomic evenings, this terrine impresses with its depth and sophistication. It can be served as a standalone dish, sliced neatly, or paired with bread and light sauces for ideal gastronomic enjoyment.
1
Wash the goose well and separate the meat from the bones; the skin is not used.
- Goose: 2 pieces
2
Prepare beef liver and turkey liver: remove membranes, vessels, trim fat, and cut into pieces.
- Beef liver: 700 g
- Turkey liver: 700 g
3
Peel the onion. Wash the greens and chop them finely.
- White onion: 2 heads
- Parsley: 1 bunch
4
Pass the goose meat and onion through a meat grinder, and grind each type of liver separately.
- Goose: 2 pieces
- White onion: 2 heads
- Beef liver: 700 g
- Turkey liver: 700 g
5
Combine three types of minced meat, herbs in a large bowl, add all spices, pour in cream and cognac, and mix well.
- Parsley: 1 bunch
- Ground ginger: 1 tablespoon
- Cinnamon: 1 tablespoon
- Nutmeg: 1 teaspoon
- Ground black pepper: 1 g
- Salt: to taste
- Whipping cream 33%: 100 ml
- Cognac (brandy): 4 tablespoons
6
Preheat the oven to 170–180 degrees.
7
Line the baking molds with bacon, pour in the filling, and place orange slices on top.
- Bacon: 200 g
- Oranges: 2 pieces
8
Cook for about 1.5–2 hours without opening the oven.
9
Carefully remove the hot molds from the oven.
10
If using the terrine immediately, let it cool slightly, transfer it from the mold to a board or plate, and cut into portions. If preparing in advance, place a weight on top, cool to room temperature, and then refrigerate.
