BBC Food - Recipes - Venison, chicken liver and Armagnac terrine
This easy pâté is perfect for parties, buffets and Christmas spreads. Serve with crusty bread and pickles.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at git.macropus.org.
Ingredients
- 350g/12oz venison fillet, cut into 2cm/¾in-wide strips
- 350g/12oz chicken livers
- 2 tbsp rapeseed oil
- 25g/1oz unsalted butter
- 2 tbsp Armagnac
- 550g/1lb 4oz dry cured smoked streaky bacon
- 300g/10½oz skinless boneless chicken breasts , roughly chopped
- 200ml/7fl oz double cream
- 50g/1¾oz toasted chopped hazelnuts
- 50g/1¾oz dried cranberries
- 2 tbsp chopped tarragon leaves
- sea salt and freshly ground black pepper
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