Ingredients (for 1 loaf tin)
35 g venison (e.g. leg), diced
30 g pork loin, diced
35 g pork belly, coarsely diced
1.2 g salt
A pinch of ground allspice
A pinch of roast spice mix
1–2 juniper berries
A pinch each of thyme, garlic, orange zest, lemon zest
0.5 g black truffle, grated (optional)
Ground black pepper, to taste

Mix the diced meats and spices well, then refrigerate. Pass the mixture twice through a fine meat grinder.

Aromatics:
5 g Madeira
7.5 g red port wine
3 g chopped walnuts
6 g pistachios
7 g dried prunes, finely chopped

Warm the liquids slightly and soak the nuts and fruits in them for at least one day.

Additional components:
20 g pork belly, finely diced
approx. 50 g venison fillet, seared
20–25 g thin slices of lardo
Fresh thyme
Baking paper

Assembly and cooking:

• Lightly season the venison fillet with herb salt and quickly sear it on all sides.
• Line a loaf tin with baking paper, then layer with the thin lardo slices.
• Combine the ground meat mixture with the soaked nut and fruit blend, as well as the diced pork belly.
• Fill the terrine halfway with the mixture, pressing it down gently.
• Place the seared venison fillet in the centre and cover with the rest of the mixture, leaving a 1 cm space at the top.
• Sprinkle with thyme, fold over the lardo slices to seal, and cover with baking paper.

Cooking instructions:

• Steam the terrine for 40 minutes (core temperature: 45–50 °C)
• Oven setting: 150 °C with 100% humidity and low fan
• Place a deep tray with water in the oven for gentle steam cooking

Tip: Let the terrine cool and rest before slicing. Serve with toasted bread, wild berry chutney or pickled vegetables for a sophisticated alpine starter.