Rudolf Wrapped in Bacon with Black Beans and Green Baguette




Rating: 3.42 / 5.00 (53 Votes)


Total time: 1 hour

For the tureen:



Seasoning for farce:






For the bacon coat of the terrine:



For green baguette:



For the pesto:







For the bean sauce:








Instructions:

Line a tureen with bacon, pour in the reindeer farce (or venison – order ready-made at the butcher’s) and cook in the oven at 130° C for about 30 minutes.

In the meantime, make a pesto from basil, parmesan and olive oil – spread on the baguette and toast in the oven.

Soak beans overnight, cook until soft.

Chop onion, sauté, add softened beans, season with cumin, tomato paste, garlic, chili and salt.

Place the beans on the center of the green baguette, cut the finished cooked terrine into thin slices and place on top of the beans.

Drizzle with a little fat from the terrine mold, season with freshly ground pepper and serve hot.

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