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Contemplating making this "country style pork terrine" with venison mince (which is really 70% venison 30% pork) rather than pure pork mince.

http://www.lifestylefood.com.au/recipes ... led-onions

What do you think the chances are that it will work and stay a terrine rather than meat loaf? Would 50/50 Pork mince and Venison combo work?

I'm also thinking that I'd rather smear the walls of the terrine with duck fat than use cling film

I think it should work although mincing tends to make them more meat loaf than terrine. We do one at Xmas using left over ham off the bone and fresh chicken both very lean meats. We chop the chicken and ham and this keeps the coarser terrine texture. It's an old French recipe.
The venison is really lean so maybe more a 50/50? Calls for some experimentation. Just back from Victoria with some Sambar so I will give it a go as well.
With the Xmas terrine we line the terrine container with fatty bacon - works a treat.

If I go 50/50 store bought pork mince and my own venison mince it should only be 35% venison anyways. Also pondering if a chunk of speck could be used rather than the unsliced slab of bacon

Do you use cling film or just rely on the bacon fat to grease the terrine so it slides out?

7x57 wrote: Just back from Victoria with some Sambar so I will give it a go as well.

Where's the hunt report?

Shaved speck to line the tin would be fine.
For all the other meat you can just replace it all with your own mix but try to end up with the same fat ratio.
I'd say 20% at a minimum but up to 50% for a really rich one. You might not end up with as much aspic stuff with less pork but you can add that in too. (or go really old school and start playing with trotters and rind)
If you are cooking it in a water bath, cling film is pretty standard. The tins I've used in the past have had folded sides and weren't very water tight.

I'd add two or three juniper berries to the spice mix too and make sure you chill it properly before turning it out

I was thinking using sliced bacon to line the terrine but cubes of speck rather than cubes of bacon in the mix, just for a bit of smokiness - not fatty enough you reckon?

Your the one eating it, how fatty do you want it?
What was the fat content of the 30% pork that went into the mince?
If it was back fat then you're probably fine. If it was belly I'd bump up the fat a bit, if it was lean'ish pork then I'd add a heap of extra fat.
The speck through a 10+mm plate would be fine IMO but large cubes won't help the rest of the mince much.
Just look at the total fat and meat and aim for 30%. If it turns out a bit to rich or lean for your taste you'll know which direction to go next time
Try to get that core temp right too. If it climbs too high it'll over cook and be oily and dry at the same time like a bad meatloaf.

Gun Barrel Ecologist wrote:I was thinking using sliced bacon to line the terrine but cubes of speck rather than cubes of bacon in the mix, just for a bit of smokiness - not fatty enough you reckon?

We use a cast iron enamel terrine ( had it for years) and cook in a water bath. The bacon lined terrine slides out just fine. There is shrinkage and when cooked the terrine has come away from the side of the dish. Speck would add some great flavour to the terrine.
The terrine I spoke about with the ham and chicken is very lean so bacon is added for fat content. Works well and seems to add enough fat.

jacksonbrown wrote: Try to get that core temp right too. If it climbs too high it'll over cook and be oily and dry at the same time like a bad meatloaf.

Good advice and I think that's why the heavy cast iron terrine works well in the water bath .

Gun Barrel Ecologist wrote:

7x57 wrote: Just back from Victoria with some Sambar so I will give it a go as well.

Where's the hunt report?

Which bit - the gale force winds, snow, mud, sleet or hail

You forgot the steep slopes that soon fornicate the knees of flatlanders

back on topic - just stuck in the oven a mix of 500g pork mince, 500g rusa & pork "vension" mince, 330g Speck, 400g Chicken - we'll see how it fairs tomorrow after chilling overnight

half eaten so far....

That looks great.

Tasted pretty good too

So would you do it different next time?