Terrine of Pork and Veal


serves 8
500 g (1 lb) lean pork, minced
500 g (1 lb) pie veal, minced
250 g (8 oz) pork fat, minced
1 medium-sized onion, finely chopped
1 garlic clove, crushed
25 g (1 oz) butter
150 ml (5 fl oz) dry white wine
1 medium-sized egg, beaten
10 ml (2 tsp) salt
1.5 ml (1/4 tsp) freshly ground black pepper
a pinch of allspice
2.5 ml (1/2 tsp) dried thyme
500 g (1 lb) streaky bacon slices


1. Combine the minced pork, veal and pork fat in a large mixing bowl. Heat the oven to 180°C (350°F) gas 4.

2. In a frying-pan, saute the onion and garlic in the butter until soft. Remove the onion and add to the meat. Rinse the pan with wine and add to the meat and onion.

3. Mix in the egg. Season the meat mixture with salt, pepper, allspice and thyme and beat well.

4. Remove the rinds from the bacon slices Use two-thirds of the slices to line a 1.5 litre (2 1/2 pt) mould or rectangular ovenproof container. Press the meat mixture into the bowl or tin and cover with the remaining bacon.

5. Cover the terrine tightly with foil and a lid. Stand the mould in a baking tin of water and bake in the oven for 2 hours. It is read) when a skewer comes out clean.

6. Remove the lid and place a weight on top of the foil. Leave to cool overnight, then chill for at least 8 hours.

7. Run a knife around the dish to looser the bacon lining from the sides, if the pate has not shrunk. Turn the terrine out onto a plate and slice to serve.

What did you think?

25 people have helped to review this recipe. Thankyou!

posted by Juliane @ 02:59PM, 7/17/12
Excellent! That's one of my favorite tghins to do with pork shoulder/coppa. I also like to add a little fresh fennel to the equation. So I'll sautee a little garlic, chopped fennel root, chopped onions in butter and olive oil, then remove that, brown the meat, add vegetables back in, add milk, and then braise. I usually blend/puree the sauce afterwards, just to make it look more appetizing, though it tastes great without doing so!
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