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Ingredients :

• 900 gr chopped deer meat
• 150 gr chopped bacon
• 150 gr whole almonds
• 100 gr chopped onions
• 3 eggs slightly beaten
• 2 ounces Porto
• 1/2 teaspoon ground cloves
• 1/2 teaspoon fresh or dried oregano
• Salt and pepper

Methods:

1. In a bowl, mix all the ingredients except Porto, eggs and butter.
2. When completly mixed together, add Porto and eggs and mix once again.
3. Grease a 1.5 litre loaf pan with butter and fill with the mixture. Pack well and evenly with hands.
4. Preheat oven to 250F or 175C.
5. Put pan into another larger pan and incorporate 5 cm of hot water in larger pan. This will help cook the terrine without creating a hard crust around the edges.
6. Check the temperature from time to time with the help of a thermometer placed in the center of the terrine. Once the temperature reaches 70C remove from oven and let cool.

Comments:

• To serve with liver pâté, terrine.

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