Killarney venison terrine

Clodagh McKenna layers up a whole host of lip smacking flavours in this glorious venison terrine
By Clodagh McKenna
Killarney venison terrine
  • Rating:
  • Serves: 6
  • Cook Time: 1.6666666666666667 hours 40 minutes
  • Prep Time: 40 minutes
  • Effort: medium


For the forcemeat

  • 500 g pork sausage meat
  • 200 g chicken livers, chopped
  • 1 eggs
  • 1 tbsp thyme, chopped
  • 150 g blueberries
  • 150 g pistachio nuts
  • 2 clove garlic, crushed
  • 3 tbsp brandy
  • 1 pinches black pepper

For the venison

  • 900 g venison fillets
  • 3 tbsp sunflower oil
  • 400 g rashers of streaky bacon


1. Set the oven to 180°C/gas 4. Put all the ingredients for the forcemeat in a large bowl and mix. Set aside.

2. Cut the venison fillet into strips.

3. Heat the sunflower oil in a frying pan over a medium heat and fry the fillet strips on each side, until brown.

4. Stretch the bacon using the back of a knife and use it to line a loaf tin. Take one third of the forcemeat mixture and place it into the loaf tin in an even layer.

5. Follow this with a layer of venison.

6. Repeat the layers until all the forcemeat and venison have been used. Make sure to season well in between the layers.

7. Fold the strips of bacon over the top and cover with a sheet of kitchen foil.

8. Place the loaf tin in a roasting tin and pour in enough water to come three-quarters the way up the sides. Cook for 1 hour and 30 minutes. Remove from the oven and peel away the kitchen foil. Cover with a board and weight the board down with a 1kg weight until cold (this compacts the layers allowing the terrine to cut easily).

9. Serve sliced, with apple chutney!

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