Venison Terrine with Red Currant Sauce

See the RecipeRussell Kaye

(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
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.