Jul 14 2026
Restaurants›Spoon and Stable›Venison Terrine Recipe

Venison Terrine Recipe

Inspired by Spoon and Stable
Time4h
Serves8

sourdough purée, pickled celery root, bacon, venison jus, baguette

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Ingredients

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Venison Terrine

Sourdough Purée

Pickled Celery Root

Venison Jus

Baguette

Method

Venison Terrine

  1. 1

    Preheat Oven

    Preheat the oven to 300°F (150°C).

  2. 2

    Mix Ingredients

    In a large bowl, combine the venison shoulder, pork fatback, onion, garlic, thyme, black pepper, salt, and eggs. Mix thoroughly until well combined.

  3. 3

    Add Bacon

    Fold in the chopped bacon to the mixture.

  4. 4

    Transfer Mixture

    Transfer the mixture to a terrine mold or a loaf pan lined with parchment paper.

  5. 5

    Prepare for Baking

    Cover the mold with foil and place it in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the terrine mold.

  6. 6

    Bake

    Bake in the preheated oven for approximately 1.5 hours, or until the internal temperature reaches 160°F (70°C).

  7. 7

    Cool and Refrigerate

    Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.

Sourdough Purée

  1. 8

    Simmer Bread

    In a saucepan, combine the sourdough bread and chicken stock. Bring to a simmer and cook until the bread is soft.

  2. 9

    Blend Purée

    Remove from heat and add cream, salt, and black pepper. Blend until smooth using an immersion blender or regular blender.

Pickled Celery Root

  1. 10

    Prepare Pickling Liquid

    In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil.

  2. 11

    Pickle Celery Root

    Once boiling, add the julienned celery root and remove from heat. Let it cool to room temperature.

Venison Jus

  1. 12

    Combine Ingredients for Jus

    In a large stockpot, combine venison bones, onion, carrots, celery, water, and black peppercorns.

  2. 13

    Simmer for Flavors

    Bring to a boil, then reduce heat and simmer for 4-6 hours, skimming the surface occasionally.

  3. 14

    Strain and Reduce

    Strain the liquid through a fine mesh sieve and discard the solids. Allow the jus to reduce until desired thickness is reached.

Baguette

  1. 15

    Prepare Baguette

    Slice the baguette into thin pieces and lightly toast if desired.

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