de wapiti en croûte
slices of sirloin or chuck wapiti steaks cut into cubes
to 15 chopped mushrooms
cup of goose liver pâté
teaspoons of Port or Sherry
to 3 tablespoons of butter
to 2 eggs, beaten
pack of flaky pastries divided into four equal servings
- Put steaks in the pan.
Brown lightly, Put aside.
mushrooms and onions in butter.
goose liver pâté and beaten eggs. Add pepper.
pastries with steaks and trimmings. Close and turn over.
with egg yolk
on a baking sheet and bake at 350° F for about 15 minutes or until brown.
Terrine de wapiti au porto et
1/3 lbs of ground wapiti meat. Include the liver that you have ground yourself.
- 2/3 lbs of
cup of dried plums soaked in Port
French shallot and 1 clove of garlic soaked in olive oil.
- Put the venison and the
liver in a big bowl, chop and add plums, shallot, thyme and fresh parsley to taste.
Add 3 tablespoons of Port and 1 beaten egg, salt and pepper.
a loaf pan with thin slices of salt pork. Pour the meat mix over it and press
with laurel leaves and with juniper berries.
Put it in the refrigerator for
24 hours before cooking.
loaf pan in a shallow pan of hot water and cook at 350° F for about one and
a half hours.
it cool. Will keep well for 8 to 10 days if kept in the fridge.