Venison Terrine with Red Currant Sauce

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

Venison Terrine with Red Currant Sauce Venison Terrine with Red Currant Sauce
While visiting Sweden we were served this traditional-style terrine.
Yield: serves 12

For the Terrine

  • 1 lb. finely ground venison
  • 14 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
  • 12 cup milk
  • 2 eggs, lightly beaten
  • 12 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
  • 14 cup sugar
  • 1 (1″) stick of cinnamon
  • 12 tsp. ground ginger
  • Juice from half an orange
  • Juice from half a lemon
  • 1 cup red currants, fresh, frozen, or canned

Instructions

  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.
  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.