Terrine of Grain-Fed Veal with Hazelnuts
| Preparation: | 30 min |
| Marinating/Waiting: | 24 h |
| Cooking: | 2 h |
| Total: | 26 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Recipe ingredients
- 2 Tbsp.(30 mL) butter
- 1/2 lb (250 g) grain-fed veal strip loin diced into 1/2 inch (1 cm) cubes
- 1/2 lb (250 g) lean ground grain-fed veal
- 1 lb (500 g) pork fat, chopped
- 2 eggs
- 1/4 cup (60 mL) cognac
- 4 shallots, minced
- 1 cup (250 mL) whole hazelnuts, 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.
Suggestion
The diced strip loin can be replaced with diced grain-fed veal tongue. Place a grain-fed veal tongue in a saucepan. Cover with cold water, and add:1 whole clove
1 bay leaf
2 branches of fresh thyme
1 small yellow onion, cut in half
1/2 carrot, sliced
1 celery stalk, coarsely diced
Bring to boil on high heat. Reduce to medium heat and simmer for 50 minutes. Drain, cool and remove the white membrane. Measure about 1 ½ cups (375 ml) veal tongue diced into 1/2 inch (1 cm) cubes. Incorporate them into the mixture as a replacement for the diced strip loin. Continue as indicated in the rest of the recipe.
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Recipe from Quebec Certified Grain-fed Veal |
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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