Venison Terrine with Red Currant Sauce

Name: Venison Terrine with Red Currant Sauce
Total time: PT0D0H0M
Yield: serves 12
Ingredients: 1 lb. finely ground venison; 1 ⁄ 4 lb. smoked ham, minced; 1 yellow onion, peeled and minced; 2 cloves garlic, peeled and minced; 2 tsp. fresh thyme leaves; 1 tbsp. tomato purée; 2 tbsp. fine bread crumbs; 1 ⁄ 2 cup milk; 2 eggs, lightly beaten; 1 ⁄ 2 cup Beef Stock; Salt and freshly ground black pepper; 1 tbsp. honey; 1 tsp. mild Swedish mustard; 1 tbsp. red currant jelly; 1 ⁄ 4 cup sugar; 1 (1") stick of cinnamon; 1 ⁄ 2 tsp. ground ginger; Juice from half an orange; Juice from half a lemon; 1 cup red currants, fresh, frozen, or canned

Serves
serves 12

(Radjurspate)
While visiting Sweden we were served this traditional-style terrine without currant sauce, but we like its added bite and color.

Ingredients

For the Terrine

1 lb. finely ground venison
¹⁄₄ lb. smoked ham, minced
1 yellow onion, peeled and minced
2 cloves garlic, peeled and minced
2 tsp. fresh thyme leaves
1 tbsp. tomato purée
2 tbsp. fine bread crumbs
¹⁄₂ cup milk
2 eggs, lightly beaten
¹⁄₂ cup Beef Stock
Salt and freshly ground black pepper

For the Sauce

1 tbsp. honey
1 tsp. mild Swedish mustard
1 tbsp. red currant jelly
¹⁄₄ cup sugar
1 (1") stick of cinnamon
¹⁄₂ tsp. ground ginger
Juice from half an orange
Juice from half a lemon
1 cup red currants, fresh, frozen, or canned

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Instructions

Step 1

Preheat oven to 325°. Combine venison, ham, onions, garlic, thyme, tomato purée, bread crumbs, milk, eggs, and stock in a large bowl. Season with salt and pepper, mix well, and pack into an oiled 4- to 5-cup terrine mold. Cover terrine with aluminum foil and a lid. Place terrine in a roasting pan, add enough hot water to the roasting pan to come two-thirds of the way up sides of the mold, and bake for 1 hour. Cool terrine, loosen with a knife, then unmold and chill.

Step 2

For the sauce, combine honey, mustard, jelly, sugar, and 1 tbsp. water in a saucepan. Bring to a simmer, whisking constantly, over medium heat. Add cinnamon, ginger, orange juice, lemon juice, and currants and simmer for 5 minutes. Remove cinnamon stick and chill. Spread over top of terrine and serve.

Preheat oven to 325°. Combine venison, ham, onions, garlic, thyme, tomato purée, bread crumbs, milk, eggs, and stock in a large bowl. Season with salt and pepper, mix well, and pack into an oiled 4- to 5-cup terrine mold. Cover terrine with aluminum foil and a lid. Place terrine in a roasting pan, add enough hot water to the roasting pan to come two-thirds of the way up sides of the mold, and bake for 1 hour. Cool terrine, loosen with a knife, then unmold and chill.
For the sauce, combine honey, mustard, jelly, sugar, and 1 tbsp. water in a saucepan. Bring to a simmer, whisking constantly, over medium heat. Add cinnamon, ginger, orange juice, lemon juice, and currants and simmer for 5 minutes. Remove cinnamon stick and chill. Spread over top of terrine and serve.