Venison terrine from Lucy's Food: Minimum Effort, Maximum Impact! by Lucy Cufflin
Here is a terrine that can be made at any time of the year using a cut of venison that has found its way into our shops year round – the venison burger (ready m
Ingredients
- 2 slices of white bread, made into crumbs (see tips)
- 75 ml milk
- 1 packet chicken livers (approx. 300–400 g)
- 1 onion, peeled and roughly chopped
- 2 venison burgers
- 500 g minced pork
- 1 level teaspoon garlic granules
- salt and pepper
- 10 thin rashers streaky bacon
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