Wild Venison and Pistachio Terrine

Ingredients

• 600 g wild venison mince
• 100 g onion, very finely chopped
• 15 g butter
• 70 g fresh breadcrumbs
• 80 ml double cream
• 2 eggs, beaten
• 60 g shelled unsalted pistachios
• 40 g dried cranberries
• 1 tsp dried thyme
• 2 g fine salt
• 1 g ground black pepper
• 120 g cornichons, to serve
• 180 g sourdough bread, toasted, to serve

Method

1. 1

   Heat the oven to 170°C, or 150°C fan. Line a 900 g metal loaf tin with baking paper. Soften the onion in butter for 7 minutes, then spread on a plate to cool briefly.

2. 2

   Mix the mince, breadcrumbs, cream, eggs, pistachios, cranberries, thyme, onion, salt and pepper until evenly combined. Pack into the tin, pressing out large air pockets, and cover tightly with foil.

3. 3

   Put the tin in a deep roasting tray and pour hot water into the tray to come halfway up the loaf tin. Bake for about 75–85 minutes, keeping water below the tin rim.

4. 4

   Carefully lift the tin from the water. Check the thickest centre with a clean thermometer: it must reach 70°C for 2 minutes, be piping hot and have no pink. Return to the oven if needed.

5. 5

   Cool the tin in a shallow cold-water bath for about 20 minutes, keeping water below the rim and replacing it as it warms. Turn out and cut into three thick portions for faster cooling. Put in shallow covered containers and refrigerate within 1–2 hours of leaving the oven, sooner if cool.

6. 6

   Chill at 5°C or below for at least 4 hours, then cut the portions into neat slices with a clean knife. Serve cold with cornichons and freshly toasted sourdough. The total time includes cooling and the minimum fridge chilling period.