Try this Game Terrines - Elk and Pork recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Put this terrine together as the others, in layers, using the listed ingredients and seasonings making any pattern you wish.
- Remember these are just suggestions for ingredients to use in these terrines and you are only limited by you imagination and flavors that will blend together.
- To cook The terrine- Place the terrine pan in a boiling water bath that comes about halfway up the sides of the pan and cook in a preheated 350 degree oven for about 1 1/2 hours or until the meat reaches an internal temperature of 160 degrees.
- Remove and chill overnight before serving.
- Classically it should be cooled with a weight on top of it to compress it as it cools.
- I find that when I do this the terrine tends to be too dry.
- I cool mine unweighted.
Pork fat performs the crucial structural and moisture-retaining work in game terrines, preventing lean meats like elk from drying out during long thermal processing. Because wild game lacks the dense intramuscular fat of conventionally raised livestock, managing moisture through strategic cuts and thermal control dictates the final texture of the loaf. Mastering this preservation-adjacent dish requires careful attention to thermal thresholds and fat ratios.
- Substitute lean pork shoulder for a portion of the elk at a one-to-one ratio if a milder flavor profile is desired.
- Place the terrine pan inside a boiling water bath that reaches halfway up the exterior walls to insulate the proteins from harsh direct heat.
- Bake the assembly in an oven preheated to 350 degrees Fahrenheit for approximately 90 minutes until the center registers 160 degrees on an instant-read thermometer.
- Chill the cooked terrine overnight in the refrigerator to allow the rendered fats to solidify and bind the layered meats completely.
Without a thermometer, check doneness by inserting a metal skewer into the dense center of the loaf for ten seconds; the metal should feel hot to the touch when withdrawn. Omitting the traditional cooling weight prevents excessive moisture loss and yields a more unctuous mouthfeel.
