Yield: 1 Servings
|5 pounds||Elk; triple ground to a fine force meat|
|2½ pounds||Pork; triple ground to a fine force meat|
|1 tablespoon||Garlic powder; Lawry's coarse ground with parsley|
|2 teaspoons||Seasoned pepper; Lawry's|
|½ cup||Marsala wine|
|½ cup||Pistachio nuts; coarsely chopped|
|1 tablespoon||LeRoy's Cajun Seasoning|
|3||Bread pans; 9 1/4 x 5 1/4 x 3 inches|
|1 pounds||Chicken livers; Washed, trimmed and separated into segments|
|2||Skinned & boned chicken breasts; cut in 1/2 x 1/2 inch strips|
|LeRoy's Cajun Seasoning|
|2 pounds||Frozen spinach leaves; Thawed and well drained|
|1||Red bell pepper; seeded and cut in 1/4 inch strips|
|½ pounds||Boneless pork loin; cut in 1/2 x 1/2 inch strips|
|¼ pounds||Shiitaki mushrooms; cut in strips|
|LeRoy's Cajun Seasoning|
|1||Jar cocktail onions; well drained|
|1||Jar green olives; stuffed with jalapenos|
|1 pounds||Frozen spinach leaves; well drained|
|½ pounds||Boneless pork loin;cut in 1/2 x 1/2 inch strips|
For the forcemeat- If the meat is not very smooth and fine after it has been ground 3 times, place it in small batches in a food processor and process it until it is very smooth and the consistency of the meat in a frankfurter. Add all the ingredients and mix thoroughly. When well mixed take a small portion of the meat and poach it in a little boiling water or saute it in a fry pan and test the seasonings. I prefer to saute the meat.
If needed, correct to taste. Remember these will be eaten cold and the seasoning will not be as intense when cold so they should be a little over seasoned when hot.
For the terrines- Using one pound per pan, line each pan with bacon, allowing the bacon to hang over the side so you can cover the tops when done. This is accomplished by starting each strip in the center of the bottom of the pan and working it up the sides and hanging the excess over the side. Continue until the pan is completely lined. This will require most of the pound of bacon.
Terrine #1 - Place enough forcemeat in the bottom of the pan to form a layer about 1 inch deep. Pat in down firmly expelling all the air from the corners and bottom. Place a layer of the chicken livers on the meat, sprinkle with salt and the cajun seasoning to taste, and cover with another layer of meat. Again pack it down firmly expelling all the trapped air and sealing it to the bottom layer. Place the sliced chicken breasts on top of the second layer of forcemeat longways and again season to taste with the salt and cajun seasoning. Cover with a third layer of forcemeat and pack down firmly. The pan should be almost full to the top when done. Fold the bacon strips over the top of the meat, pat down firmly and cover with aluminum foil.
Terrine #2- This terrine should be made in layers the same way as the first. Saute the mushrooms and bell pepper in the butter until just cooked and set aside. Squeeze the spinach with your hands to get all the liquid out. Construct the terrine using the mushrooms, spinach, bell pepper and pork loin, seasoning to taste as before, with the salt and cajun spice. The m ush rooms , spi nach and bel I pepper wi I I cook down a lot so add more than you think you need or you wont see them when you serve the terrine.
The nicest part of serving the terrine is seeing the pattern the vegetables and meats make when you cut it. continued in part 2