Portions:
12
Ingredients
- 1/2 lb turkey, ground
- 1 1/4 lb lean pork, ground
- 1/4 lb game meat, ground (partridge, hare, deer or moose)
- 1/4 lb chicken livers, cleaned and chopped using a food processor
- 3 French shallots, chopped
- 3 garlic cloves, chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cloves
- 1 beaten egg
- 1/2 cup husked pistachios
- 1/2 cup maple sugar flakes
Method
- Preheat oven to 350 °F.
- In a bowl, combine all ingredients (except for maple sugar flakes).
- Put mixture into a large 4-cup terrine dish, or divide it between small dishes of 2 cups each. Pat mixture in evenly and sprinkle with maple sugar flakes.
- 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.
- Let rest before removing the terrine from the mould.
- Cover with plastic wrap and refrigerate for 24 hours before serving.
