Rustic Game Terrine

Cut the venison and pork together with the liver cleaned from sinews, skins and tubes and the bacon into small pieces and put them into a large bowl with the finely diced bread. Add the wine together with the pepper, salt, Armagnac, nutmeg, cloves, juniper, thyme and bay leaf spice (1), mix everything together well and leave it in the refrigerator for one night with the lid closed.

A day later, pass it through a meat grinder twice (finest disc) and cool it down again. Meanwhile, clean and coarsely chop the chanterelles, finely dice the peeled shallots and finely chop the rinsed parsley. Fry everything in the butter at a moderate temperature until translucent, then cool until the fat begins to solidify again. Stir the game mixture with a wooden spoon until it becomes glossy, then fold in the mushroom mixture and beaten eggs, and season everything together heartily. Line a tureen of about 1, 5 liters with bacon slices, pour in the mixture, smooth it out and cover it with the remaining bacon. Put the bay spice and thyme on top, cover the terrine and put it in the fat pan of the oven.

Fill the fat pan almost to the brim with hot water and put it in the oven heated to 160 °C. Cook for approx. 70 min., then cool, weighing down the contents with a weight on a board to prevent the formation of bubbles as much as possible.

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