Truffled Venison Pâté in the Pastry Crust

Salt and pepper the venison fillets and fry them very briefly on all sides in hot oil. Remove fillets from pan and place side by side on a plate. Pour off oil and melt fresh butter. Lightly sauté chopped shallots, deglaze with gin and pour in venison stock. Add juniper berries, orange and lemon peel and let everything boil down until creamy. Strain over the venison fillets and let cool. Cut well cooled venison, pork and bacon into cubes and sprinkle separately with pâté spice. Mix through. Pass bacon once, meat twice through the finest disk of a meat grinder (or puree in a food processor). Place both in a bowl over ice and blend with cold whipping cream and egg whites to a fine farce. Pass through a sieve and chill for 15 minutes. Then chop pistachios, ham, pickled tongue and truffles into small cubes and mix in. Chill again. Butter pie dish and roll out prepared pie dough so that it can overhang the terrine dish and still have dough left for the lid. Pour in farce to a height of about 3 cm, leaving space in the center for the venison fillets. Place fillets one behind the other and drizzle with jus. Cover with remaining farce. Fold overhanging pastry over the top, place lid on top and decorate more or less artistically with pastry ornaments, depending on your skill. Cut out two openings and insert a chimney of aluminum foil in each (so that the

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