- 12 oz venison fillet
- 12 oz lamb fillet
- 2 aubergines
- 2 red peppers
- 2 yellow peppers
- 2 Courgettes
- 4 leeks (white portion only)
- 50 gms aspic powdered
- 2 oz redcurrant jelly
- 4 shallots
- 1/2 lb butter balsamic vinegar
- 2 tblsp port chopped thyme
venison,lamb and vegetable terrine
lee clark
12th January 2011
venison,lamb and vegetable terrine
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the venison,lamb and vegetable terrine recipe below as tried and tested by our professional chefs. With flavours and cooking methods to suit a range of skill sets, why not give this venison, lamb and vegetable terrine recipe a try for yourself? Thinly slice aubergines lengthways and lay on a greased baking tray. Drizzle with balsamic vinegar...
Ingredients
Method
Thinly slice aubergines lengthways and lay on a greased baking tray. Drizzle with balsamic vinegar and season with salt. Bake at 400C for 3 mins, allow to cool then use to line an oblong mould. Seal lamb and venison fillets in a hot pan, then roast for 3 mins. Remove from oven when the meat is still pink and moist. Allow to cool. Half and de-seed the peppers, brush with oil and grill to char the skins. Remove skins when cool and slice into strips. Slice courgettes and white part of leeks lengthways and roast in same way as aubergines. Put all remaining ingredients into a saucepan, bring to the boil then simmer for 5 mins to reduce liquid. Pass through a strainer. Layer mould, starting with venison, peppers then lamb, leeks and Courgettes, pressing each layer down firmly. Slowly pour reduction into the mould to cover. Clingfilm and place a heavy weight on top - refrigerate until well chilled. Approx. 2 hours. Carefully unwrap terrine, turn out and slice to serve.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
