Main courses

Maple-Flavoured Pistachio Terrine

Terrine aux pistaches et à l’érable

Ingredients
  • 225 g (1/2 lb) turkey, ground
  • 570 g (1 ¼ lb) lean pork, ground
  • 115 g (1/4 lb) game meat, ground (partridge, hare, deer or moose)
  • 115 g (1/4 lb) chicken livers, cleaned and chopped using a food processor
  • 3 French shallots, chopped
  • 3 garlic cloves, chopped
  • 5 ml (1 tsp) ground cinnamon
  • 5 ml (1 tsp) ground ginger
  • 3 ml (1/2 tsp) cloves
  • 1 beaten egg
  • 125 ml (1/2 cup) husked pistachios
  • 125 ml (1/2 cup) maple sugar flakes
Servings
12 portions
Method
  1. Preheat oven to 180°C (350°F).
  2.  In a bowl, combine all ingredients (except for maple sugar flakes).
  3. Put mixture into a large 1l (4 cups) terrine dish, or divide it between small dishes of 500ml (2 cups) each. Pat mixture in evenly and sprinkle with maple sugar flakes.
  4. Place the terrine (or terrine dishes) in a larger rectangular Pyrex dish, fill halfway with boiling water, and bake for 2 hours for the large terrine, and for 1 hour for the small ones.
  5. Let rest before removing the terrine from the mould.
  6. Cover with plastic wrap and refrigerate for 24 hrs. before serving.