Photo: Lily Banse
Venison, chicken liver and Armagnac terrine
12 ingredients
1 hr + 2 hr
Serves 6-8
openrecipes
This easy pâté is perfect for parties, buffets and Christmas spreads. Serve with crusty bread and pickles.
Estimated Nutrition (whole recipe, rough)
754
Calories
96g
Protein
31g
Fat
18g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken Liver | 100g cooked | 165 |
| Chicken | 100g cooked | 165 |
| Venison | 100g cooked | 158 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Rapeseed Oil | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 350g/12oz venison
- 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
- 200ml/7fl oz double cream
- 50g/1¾oz toasted chopped hazelnuts
- 50g/1¾oz dried cranberries
- 2 tbsp chopped tarragon
- and freshly ground sea saltblack pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes