Venison Terrine (Dádýrakæfa)

Name: Venison Terrine (Dádýrakæfa)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 3 tbsp. olive oil; 1 clove garlic, chopped; 1 small white onion, chopped; 1 tsp. dried thyme; 1 ⁄ 2 tsp. ground ginger; 1 ⁄ 8 tsp. ground cloves; 1 lb. boneless venison, chopped; 8 oz. pork fatback, chopped; 8 oz. venison or chicken liver; 3 tbsp. tawny port; 2 tbsp. potato starch; 1 tbsp. kosher salt; 1 tsp. freshly ground black pepper; 3 eggs; 1 ⁄ 2 cup pistachios, roughly chopped; 1 ⁄ 2 cup dried cranberries; Boiling water, for baking; Fresh red currants and parsley sprigs, for garnish (optional)

Serves
serves 6-8

INGALLS PHOTOGRAPHY

Venison is a great substitute for the traditional reindeer meat in this rustic cranberry-and-pistachio-studded terrine from Iceland. This recipe first appeared in our December 2014 issue with the story Northern Lights.

Ingredients

3 tbsp. olive oil
1 clove garlic, chopped
1 small white onion, chopped
1 tsp. dried thyme
¹⁄₂ tsp. ground ginger
¹⁄₈ tsp. ground cloves
1 lb. boneless venison, chopped
8 oz. pork fatback, chopped
8 oz. venison or chicken liver
3 tbsp. tawny port
2 tbsp. potato starch
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
3 eggs
¹⁄₂ cup pistachios, roughly chopped
¹⁄₂ cup dried cranberries
Boiling water, for baking
Fresh red currants and parsley sprigs, for garnish (optional)

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Instructions

Step 1

Heat oven to 200°. Grease a 1½-qt. terrine mold with 1 tbsp. oil. Heat remaining oil in a 10" skillet over medium-high; cook garlic and onion until soft, 5–7 minutes. Add thyme, ginger, and cloves; cook 1 minute and transfer to a food processor. Add venison, fatback, liver, port, potato starch, salt, pepper, and eggs; purée until smooth. Transfer mixture to a bowl; fold in pistachios and cranberries and spread into prepared mold. Cover with aluminum foil and place in a 9" x 13" baking pan; pour boiling water into pan to come halfway up sides of terrine. Bake until an instant-read thermometer inserted into the center reads 160°, about 2 hours. Let cool; garnish with currants and parsley sprigs, if you like.

Heat oven to 200°. Grease a 1½-qt. terrine mold with 1 tbsp. oil. Heat remaining oil in a 10" skillet over medium-high; cook garlic and onion until soft, 5–7 minutes. Add thyme, ginger, and cloves; cook 1 minute and transfer to a food processor. Add venison, fatback, liver, port, potato starch, salt, pepper, and eggs; purée until smooth. Transfer mixture to a bowl; fold in pistachios and cranberries and spread into prepared mold. Cover with aluminum foil and place in a 9" x 13" baking pan; pour boiling water into pan to come halfway up sides of terrine. Bake until an instant-read thermometer inserted into the center reads 160°, about 2 hours. Let cool; garnish with currants and parsley sprigs, if you like.