Canada Goose Terrine | Food Production and Preservation | Forums

*edit: wasnt able to embed pics, i will upload them here*

Since i had a lot of Canada goose and snow goose meat, i decided to make some terrine with it.

Result was quite delightful, i'll have to make a new batch soon.

Let see how i did it.

Have some dried prunes soak in sherry for a while

Start by making some shallots and garlic sweat in duckfat

Deglaze with some sherry and calvados and reduce by half

Let it cool and put some goose meat and pork fat through the grinder

Put some bread, the shallots mixture, milk, salt, quatre epices and sauge in the food processor and pulse a couple times

Add the meat to the food processor and pulse a couple time too.

Tranfer everything to a bowl and mix in the rehydrated prunes and a handfull of pistachios

line a terrine dish with parchement paper and press in the mix

cover, put the dish in a waterbath and cook at 300 for 1:20

Once this is done, put a piece of cardboard on top of the terrine and let it cool with some weight on it. Once at room temp, put everything (weight included) in the fridge for 24hrs

24hrs later, unmold, slice and vacuum seal for freezer (and eat some in the process