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Terrine of Grain-Fed Veal with Hazelnuts
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Terrine-Veau-grain-Quebec-noisettes-4535.jpg
PT30M
PT2H00M
PT26H30M
Oven temperature: 180°C (350°F)Heat the butter in a skillet on medium-high heat. Add the diced strip loin and brown for 5 minutes. Drain and set aside to cool. Transfer the diced meat to a large bowl and add all the other ingredients, except the pork fat. Cover and refrigerate for 6 to 24 hours.Line a bread pan with the sheet of pork fat. Scoop the refrigerated mixture into the pan carefully so as not to disturb the fat lining. Cover with aluminum foil. Place the pan into a rectangular pan and fill it two-thirds full with hot water. Bake for 1 1/2 to 2 hours. To check for doneness, insert a knife into the centre of the terrine. The terrine is done when the entire length of the blade is hot. A meat thermometer should read 85°C (185°F).Let cool to room temperature. Place in fridge for 24 hours. To compress the terrine, place a foil wrapped board weighted down with two 1 lb (500 g) tins on top of the terrine.Serve the terrine in 1/2 inch (1 cm) slices, with fresh country style bread and a classic celery rémoulade salad.
10
Metro
0
0
0
0
2 Tbsp. (30 mL) butter
1/2 lb (225 g) grain-fed veal strip loin diced into 1/2 inch (1 cm) cubes
1/2 lb (225 g) lean ground grain-fed veal
1 lb (500 g) pork fat, chopped
2 egg
1/4 cup (60 mL) cognac
4 shallots, minced
1 cup (250 mL) whole hazelnut, shelled and grilled
4 tsp. (20 mL) fine grain salt
1 Tbsp. (15 mL) freshly ground black pepper
sheet of pork fat to line standard size terrine
Terrine of Grain-Fed Veal with Hazelnuts
-
![]()
Gluten-free -
![]()
Lactose-free
10
servings
0:30
Preparation
2:00
COOKING
26:30
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)butter
-
1/2 lb
(225 g)grain-fed veal strip loin diced into 1/2 inch (1 cm) cubes
-
1/2 lb
(225 g)lean ground grain-fed veal
-
1 lb
(500 g)pork fat, chopped
-
2
egg
-
1/4 cup
(60 mL)cognac
-
4
shallots, minced
-
1 cup
(250 mL)whole hazelnut, shelled and grilled
-
4 tsp.
(20 mL)fine grain salt
-
1 Tbsp.
(15 mL)freshly ground black pepper
-
sheet of pork fat to line standard size terrine
Preparation
Oven temperature: 180°C (350°F)
Heat the butter in a skillet on medium-high heat. Add the diced strip loin and brown for 5 minutes. Drain and set aside to cool. Transfer the diced meat to a large bowl and add all the other ingredients, except the pork fat. Cover and refrigerate for 6 to 24 hours.
Line a bread pan with the sheet of pork fat. Scoop the refrigerated mixture into the pan carefully so as not to disturb the fat lining. Cover with aluminum foil. Place the pan into a rectangular pan and fill it two-thirds full with hot water. Bake for 1 1/2 to 2 hours. To check for doneness, insert a knife into the centre of the terrine. The terrine is done when the entire length of the blade is hot. A meat thermometer should read 85°C (185°F).
Let cool to room temperature. Place in fridge for 24 hours. To compress the terrine, place a foil wrapped board weighted down with two 1 lb (500 g) tins on top of the terrine.
Serve the terrine in 1/2 inch (1 cm) slices, with fresh country style bread and a classic celery rémoulade salad.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
