Venison terrine with currant sauce
15 servings
90 minutes
Terrine of venison with currant sauce is an exquisite dish of Swedish cuisine that combines the depth of wild meat flavor with the fruity tartness of red currants. Historically, Scandinavian cuisine widely uses game, and the combination of meat with berry sauces highlights its rich taste. The terrine baked in a water bath acquires a tender texture, while the currant sauce with honey and spices adds noble notes to it. The dish is perfect for a festive table: it looks impressive, is easy to slice, and pairs well with fresh bread or salad. Serving the terrine with chilled sauce makes it particularly refined, while the combination of sweetness and tartness from the berries softens the rich flavor of the meat. It is a true gastronomic journey to northern lands where simplicity of ingredients transforms into a culinary masterpiece.
1
Preheat the oven to 150 degrees. Grind the venison through a meat grinder and finely chop the pork ham. In a large bowl, mix the ground venison, pork, finely chopped onion and garlic, thyme, tomato puree, breadcrumbs, milk, eggs, and beef broth. Season with salt and pepper to taste and mix well.
- Venison: 500 g
- Smoked pork ham: 150 kg
- Onion: 1 head
- Garlic: 2 cloves
- Wild thyme: 2 teaspoons
- Tomato puree: 1 tablespoon
- Breadcrumbs: 2 tablespoons
- Milk: 1 glass
- Chicken egg: 2 pieces
- Beef stock: 1 glass
- Salt: to taste
- Ground black pepper: to taste
2
Place the mixture in a baking dish and cover with foil. Put the baking dish in a large pan and fill with boiling water so that 2/3 of the dish with the filling is submerged. Bake for 1 hour, then remove the finished terrine from the dish and let it cool.
3
Prepare the sauce. In a saucepan, mix honey, mustard, jelly, sugar, and 1 tablespoon of water. Place the saucepan over medium heat. Bring to a boil, stirring constantly. Then add a cinnamon stick, ginger, juice of 1/2 orange and 1/2 lemon, currants, and simmer over medium heat for about 5 minutes. Remove the cinnamon stick and let the sauce cool.
- Honey: 1 tablespoon
- Mustard: 1 teaspoon
- Redcurrant jelly: 1 tablespoon
- Sugar: 1 glass
- Cinnamon sticks: 1 piece
- Ground ginger: 1 teaspoon
- Freshly squeezed lemon juice: 3 tablespoons
- Freshly squeezed orange juice: 3 tablespoons
- Redcurrant: 250 g
4
Place the terrine on a plate, drizzle with sauce, and serve. Enjoy your meal!