Terrine of Grain-Fed Veal with Hazelnuts

Terrine of Grain-Fed Veal with Hazelnuts
  • 10 servings
  • 0:30 Preparation
  • 2:00 Cooking
  • 26:30 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 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


  • 1/4 cup
    (60 mL)


  • 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


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

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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