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There are so many reasons I love terrines. For starters they look pretty impressive for little work, plus the ingredients (and high satiating fat ratio) make this perfect for an AIP feast. Adding chicken livers is a cunning way to sneak in some important offal, even the pickiest of cave people will find it difficult to detect within its walls of bacon. Terrines are an inexpensive way to entertain a lot of people, are perfect at any time of the year, and pretty enough to be that centrepiece on your table … portable for your picnic or camping trip, even. We love them in our house.
But don’t be put off by thinking this is difficult to make. The most time consuming part is grinding the meat, so have your butcher do it for you which saves heaps of time, making it quite speedy to prepare. You will also need a couple of pieces of sturdy card, a sheet of aluminum foil and some parchment paper to make a DIY platform to compact your terrine.
Oh and about the compote? The sharpness cuts through the smooth, sweetness of the terrine to perfection. Enjoy!
- 2 tablespoons lard (or other solid fat) and more to grease
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- ¾ pound pork shoulder, rind removed and ground
- ¾ pound pork belly, rind removed and ground
- 1 pound pork tenderloin, chopped into very small dice
- ½ pound chicken livers, chopped finely
- ½ cup bone broth
- 1 tablespoon thyme leaves, chopped
- 2 tablespoons sage leaves, finely chopped
- large pinch mace
- 1 teaspoon sea salt
- 20 long thin slices bacon
- 2 bay leaves
- Preheat oven to 350F / 180C
- Fits perfectly into a 1.4L terrine or 9x5 inch loaf pan.
- Melt the fat in a medium pan and sauté the onion and garlic until soft and translucent, 6-8 minutes. Remove to a small plate and allow to cool completely.
- In a large bowl, mix the cooled onions together with the remaining ingredients, except the bacon and bay leaves, and mix thoroughly with your hands.
- Stretch the rashers of bacon gently with the back of a blunt knife and use to line your terrine or loaf tin, letting the rashers overlap the sides generously. Tuck the bay leaves into the rashers. Spoon the meat mixture into the tin, making sure it is pushed right down into all corners and pack it tight. If using a different size tin and you find you have mixture left over, use it to cook up as patties. Cover the mixture well with the overhanging bacon. Cut a rectangular piece of parchment paper to cover the top, grease it with some more lard and push firmly onto the top of the bacon.
- Put the terrine into a large roasting tin. Pour boiling water into the roasting tin, to come half way up the sides of the terrine. Put into the oven and cook for 1+3/4 hours or until the juices run clear when a skewer is inserted into the middle. Remove from the roasting tin and leave on a trivet to half cool. Meanwhile cut a couple of pieces of card identically so they will fit into the top of the terrine, one on top of the other. Wrap the cards together in some aluminum foil and then again in parchment paper (this is so the aluminum doesn't come into contact with your food). Put the wrapped card on top of the meat and then weight it down to compact the mixture. I put a slightly smaller loaf tin over the wrapped card and fill it with full cans or jars. Leave to cool completely before putting in the refrigerator overnight, still weighted down.
- This is best made a couple of days ahead of time to allow the flavours to infuse, however it can be cut into the following day if you really can't resist. Once the terrine has been chilled, you will find a good quantity of fat and jelly surrounding it in the tin. Don't throw this, it's super tasty with lots of beneficial gelatin, plus this is what will preserve it for several days until you are ready to cut into it. Bring the terrine to room temperature before slicing into ¾ inch slices. Serve with spiced apple compote.
- Put all ingredients into a medium pan and bring up to a simmer. Cover with a lid and cook very gently for approx 12-15 minutes until the apples are softened but not mushy. Put onto a large plate and allow to cool down before transferring to a pot. Serve at room temperature with the terrine.