Game Terrine with Foie Gras, Fried Herbs, and Fall Fruit
- 2 pheasant, breasts only
- 2 venison tenderloins
- 1 hare
- 4 wood pigeons, breasts only
- 1 lobe foie gras, 1 pound 5 ounces (600 g)
- 3 1/2 tablespoons truffle juice (5 cl)
- 1/2 cup venison stock (10 cl)
- 1 pound 5 ounces fine barding fat (600 g)
- 1 3/4 ounces fatty bacon, cubed (50 g)
- 1 3/4 ounces chicken livers (50 g)
- 1 3/4 ounces fatty duck leg meat (50 g)
- 3 1/2 tablespoons red wine (5 cl)
- 1 bay leaf
- 2 sprigs thyme
- 1 clove garlic
Step 1: Terrine
Pluck the game birds and remove the skin. Draw the pheasant and wood pigeon, and cut away the breasts.
Clean the hare, remove the nerves from the legs, and set them aside as well as the fillets.
Remove the nerves from the venison fillets.
Remove the gall from the foie gras, and separate the large and small lobes. Press down to flatten slightly, and slice into ribbons.
Place the ingredients on a tray and season with salt and freshly ground pepper. Pour the truffle juice over the top, cover, and marinate overnight in the refrigerator.
Sear the bacon cubes with a clove of garlic, and pour into a bowl placed on a bed of ice.
Sear the chicken livers, then the duck meat. Deglaze with red wine, add the thyme and bay leaf, and pour over the meat. Chill quickly to stop the cooking, then mix in a blender, and finely sieve. Spread each piece of meat with the liver mixture.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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