Small Venison Terrines

A delicious strawberry recipe!

1. cut venison into coarse pieces. Marinate with cloves, peppercorns, 5 paprika, herbs, juniper berries of Provence, port wine and Madeira for half an hour.

In the meantime, peel and finely dice the garlic and shallots. Cut the pancetta into thin strips. Cut dried tomatoes into small pieces. Cut olive flesh from the stone. Chop rosemary needles and oregano leaves as well. Finely chop toast in a moulinette.

In a frying pan, sauté garlic, shallots and pancetta in hot olive oil. Add olives, tomatoes, rosemary, oregano, then cool.

4. put the venison with the spices through the middle disc of the meat grinder, mix with bread crumbs, the shallot mixture and the eggs. Season heartily with salt and freshly ground pepper. Divide the quantity evenly among 6 ovenproof ramekins ae 150 ml capacity, place on a baking tray and cover each with aluminum foil. Cook in the heated oven on the 2nd rack from the bottom for 30 minutes at 180 degrees (gas 2-3, convection not recommended).

Melt lard, add remaining juniper berries, bay leaves and thyme sprigs, season with salt. Remove the terrines from the heat, cool slightly and pour the lard through a sieve. Decorate on top with the juniper berries, bay leaves and thyme sprigs, leave to cool for one night. Serve with farmhouse bread with

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