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Terrine of Grain-Fed Veal with Hazelnuts https://www.metro.ca/userfiles/image/recipes/Terrine-Veau-grain-Quebec-noisettes-4535.jpg PT30M PT2H00M PT26H30M
Oven temperature: 180°C (350°F)Heat the butter in a skillet on medium-high heat. Add the diced strip loin and brown for 5 minutes. Drain and set aside to cool. Transfer the diced meat to a large bowl and add all the other ingredients, except the pork fat. Cover and refrigerate for 6 to 24 hours.Line a bread pan with the sheet of pork fat. Scoop the refrigerated mixture into the pan carefully so as not to disturb the fat lining. Cover with aluminum foil. Place the pan into a rectangular pan and fill it two-thirds full with hot water. Bake for 1 1/2 to 2 hours. To check for doneness, insert a knife into the centre of the terrine. The terrine is done when the entire length of the blade is hot. A meat thermometer should read 85°C (185°F).Let cool to room temperature. Place in fridge for 24 hours. To compress the terrine, place a foil wrapped board weighted down with two 1 lb (500 g) tins on top of the terrine.Serve the terrine in 1/2 inch (1 cm) slices, with fresh country style bread and a classic celery rémoulade salad.
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2 Tbsp. (30 mL) butter 1/2 lb (225 g) grain-fed veal strip loin diced into 1/2 inch (1 cm) cubes 1/2 lb (225 g) lean ground grain-fed veal 1 lb (500 g) pork fat, chopped 2 egg 1/4 cup (60 mL) cognac 4 shallots, minced 1 cup (250 mL) whole hazelnut, shelled and grilled 4 tsp. (20 mL) fine grain salt 1 Tbsp. (15 mL) freshly ground black pepper sheet of pork fat to line standard size terrine
Terrine of Grain-Fed Veal with Hazelnuts

Terrine of Grain-Fed Veal with Hazelnuts

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  • Gluten-free
  • Lactose-free
10
servings
0:30
Preparation
2:00
COOKING
26:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
  • 1/2 lb
    (225 g)
    grain-fed veal strip loin diced into 1/2 inch (1 cm) cubes
  • 1/2 lb
    (225 g)
    lean ground grain-fed veal
  • 1 lb
    (500 g)
    pork fat, chopped
    You might like:

    Flyer Deals  (2)
    LEGACY BONELESS PORK LOIN ROAST OR PORK BELLY

    LEGACY BONELESS PORK LOIN ROAST OR PORK BELLY

    $10.00 ea.

    600 - 800 g, SELECTED VARIETIES


    LOU'S KITCHEN ENTRÉES OR PEAMEAL OR BACK BACON

    LOU'S KITCHEN ENTRÉES OR PEAMEAL OR BACK BACON

    $6.99 ea.

    375 - 400 g SELECTED VARIETIES


  • 2
    egg
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    Flyer Deals  (2)
    SAVE $2.00
    SELECTION LARGE EGGS

    SELECTION LARGE EGGS

    $6.99 ea.

    30 un. OR IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP 500 - 540 ml SELECTED VARIETIES


    NATUREGG OR GOLDEGG OMEGA 3 LARGE BROWN EGGS

    NATUREGG OR GOLDEGG OMEGA 3 LARGE BROWN EGGS

    $5.99 ea.

    12 un SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    cognac
  • 4
    shallots, minced
  • 1 cup
    (250 mL)
    whole hazelnut, shelled and grilled
  • 4 tsp.
    (20 mL)
    fine grain salt
  • 1 Tbsp.
    (15 mL)
    freshly ground black pepper

  • sheet of pork fat to line standard size terrine
    You might like:

    Flyer Deals  (2)
    LEGACY BONELESS PORK LOIN ROAST OR PORK BELLY

    LEGACY BONELESS PORK LOIN ROAST OR PORK BELLY

    $10.00 ea.

    600 - 800 g, SELECTED VARIETIES


    LOU'S KITCHEN ENTRÉES OR PEAMEAL OR BACK BACON

    LOU'S KITCHEN ENTRÉES OR PEAMEAL OR BACK BACON

    $6.99 ea.

    375 - 400 g SELECTED VARIETIES


Imprimer ma sélection

Preparation

Oven temperature: 180°C (350°F)

Heat the butter in a skillet on medium-high heat. Add the diced strip loin and brown for 5 minutes. Drain and set aside to cool. Transfer the diced meat to a large bowl and add all the other ingredients, except the pork fat. Cover and refrigerate for 6 to 24 hours.

Line a bread pan with the sheet of pork fat. Scoop the refrigerated mixture into the pan carefully so as not to disturb the fat lining. Cover with aluminum foil. Place the pan into a rectangular pan and fill it two-thirds full with hot water. Bake for 1 1/2 to 2 hours. To check for doneness, insert a knife into the centre of the terrine. The terrine is done when the entire length of the blade is hot. A meat thermometer should read 85°C (185°F).

Let cool to room temperature. Place in fridge for 24 hours. To compress the terrine, place a foil wrapped board weighted down with two 1 lb (500 g) tins on top of the terrine.

Serve the terrine in 1/2 inch (1 cm) slices, with fresh country style bread and a classic celery rémoulade salad.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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