Venison terrine with prunes, orange, juniper and thyme
- February 2018
- Serves 8-10
- Hands-on time 50 min, oven time 80 min, plus soaking & overnight pressing
Gill Meller’s venison terrine, flavoured with orange zest and sweet prunes, makes a tasty starter served with tangy chutney and a good crusty loaf.
Or, for an idea with fish, take a look at our classic smoked salmon terrine, too.
- Dairy-free recipes
- 14.6g (5.1g saturated)
- 3.8g (3.5g sugars)
To press the terrine put a piece of cardboard on top of the wrapped mixture, then a few jars or cans.
Start the recipe a day (or two) before you plan to serve it. The prunes need a long soak, then the terrine needs overnight pressing.
Rate & review
Or, how about...?
Burns Night recipes
Rack of venison with haggis crust and rosemary jus
Cook up the flavours of Scotland with this recipe for rack of venison with a...
Trout terrine with capers, chopped egg, dill and chives
Served with fresh crusty bread and sharp pickled cucumbers, Gill Meller’s trout terrine is studded...