Cervena Terrine, Texas Pea Hummus & Lemon Confit

Serves 4

 Metric  Imperial 

Terrine

In a medium sauté pan over high heat, sear the venison tenderloins on all sides. Allow to cool in the refrigerator.
Grind the venison Denver leg and pork through a medium die.  Repeat the process.
Combine the ground meat, egg, cream, mustard seed and season with salt and pepper.
Spread the venison-pork forcemeat on a sheet of plastic wrap so that it is 10cm by 15cm in size.
Place the chilled tenderloin in the middle and wrap the plastic and the forcemeat around it, making sure the tender is completely wrapped.
Poach the terrine in a hot water bath until the forcemeat is firm and the internal temperature reaches 50 degrees.
Remove from the bath and cool completely in the refrigerator.

In a medium sauté pan over high heat, sear the venison tenderloins on all sides. Allow to cool in the refrigerator.
Grind the venison Denver leg and pork through a medium die.  Repeat the process.
Combine the ground meat, egg, cream, mustard seed and season with salt and pepper.
Spread the venison-pork forcemeat on a sheet of plastic wrap so that it is 4” by 6” in size.
Place the chilled tenderloin in the middle and wrap the plastic and the forcemeat around it, making sure the tender is completely wrapped.
Poach the terrine in a hot water bath until the forcemeat is firm and the internal temperature reaches 120 degrees.
Remove from the bath and cool completely in the refrigerator.

Hummus

In a medium sauce pan over medium high heat cook the peas, onion, garlic and chicken stock until the peas are tender.
Strain off the liquid.  Puree the pea mixture with the olive oil and tahini paste. Season to taste.

In a medium sauce pan over medium high heat cook the peas, onion, garlic and chicken stock until the peas are tender.
Strain off the liquid.  Puree the pea mixture with the olive oil and tahini paste. Season to taste.

Lemon Confit

In a small sauté pan over medium heat sear the lemon slices to get a charred, golden color. Add the oil and simmer for 5 minutes.

In a small sauté pan over medium heat sear the lemon slices to get a charred, golden color. Add the oil and simmer for 5 minutes.

To Serve

Remove the plastic wrap from the venison terrine and sear over medium heat just to warm through.
Slice into 1cm thick slices.
Spoon some of the hummus onto the plate and top with the venison terrine.
Garnish with lemon confit slices.

Remove the plastic wrap from the venison terrine and sear over medium heat just to warm through.
Slice into half-inch thick slices.
Spoon some of the hummus onto the plate and top with the venison terrine.
Garnish with lemon confit slices.

Cervena Terrine, Texas Pea Hummus & Lemon Confit

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Terrine

500 grams Cervena Venison tenderloin
500 grams Cervena Venison Denver leg, diced
250 grams pork shoulder, diced
1 egg
30 grams heavy cream
1 Tablespoon yellow mustard seed
Salt and Pepper to taste

 

1 pound Cervena Venison tenderloin
1 pound Cervena Venison Denver leg, diced
½ pound pork shoulder, diced
1 egg
1 ounce heavy cream
1 Tablespoon yellow mustard seed
Salt and Pepper to taste

 

Lemon Confit

1 lemon cut into slices
4 Tablespoons olive oil

1 lemon cut into slices
4 Tablespoons olive oil

Hummus

500 grams Texas lady creamer peas (black eyed peas are a good substitute)
1 onion, chopped
8 cloves garlic
1 liter chicken stock
4 Tablespoons olive oil
2 Tablespoons tahini paste
Salt and Pepper to taste

1 pound Texas lady creamer peas (black eyed peas are a good substitute)
1 onion, chopped
8 cloves garlic
1 quart chicken stock
4 Tablespoons olive oil
2 Tablespoons tahini paste
Salt and Pepper to taste