A seasonal recipe that allows you to cook and perfect the “low cuts” of venison that often end up in a terrine. This can be made 24 or 48 hours ahead and remember the warmer it is the better it tastes!!!
for 6 people
2 kg venison (see chart below for recommended cuts, ideally distribute roughly the same weight to each piece)
2 or 3 marrow bones
6 small leeks
6 small turnips
6 baby carrots
2 stalks of celery
1 onion with 2 cloves
1 clove of garlic
1 tbsp peppercorns
2 tablespoons of coarse salt
1 bay leaf
1 sprig thyme
1 bunch of parsley
There is nothing frozen about vegetables, you can add potatoes with firm flesh, some also add cabbage
Put the meat in a large pot, cover with water (ideally 3 liters of water per kilo of meat), add salt, pepper, peeled garlic, onion and cloves and herbs. Cover.
Start cooking on low heat until it boils, then adjust the heat so that the water is boiling throughout the cooking time. Exfoliate regularly. Let it cook for 1 hour 30 minutes.
Meanwhile, peel the turnip and carrot, thin the celery stalks, cut into parts.
Clean the leeks, leaving a bit of green, and tie them into small bundles.
Wrap the marrow bones separately in cheesecloth (optional).
Add vegetables and marrow bones.
Leave to cook for 1 hour
As for the potatoes, they need to be cooked separately in a little broth so that the broth does not become cloudy.
To serve, remove the garlic, onion and herbs.
Drain the meat and vegetables and serve immediately.
Add a cupful of coarse salt, pickles, and mustard.
Make small slices of the toasted baguette to taste the marrow.
Filter the stock through a fine sieve, refrigerate to defat easily, and serve the same day, as meat stock cannot be stored except by freezing.
Tips and Tricks:
At least three pieces of different nature, texture and taste are necessary: a meat with a low fat content (paleron, scoter or cheek meat), another gelatinous (thigh, flank steak, heel) and moderately fatty (tendino, flank, rib dish) ).
With the marrow bones, the difficulty is to keep the marrow from disappearing into the broth so that it can be spread on the toast. To do this, you can wrap the bone in gauze.