Ingredients

• 500 g ground venison
• 250 g ground fatty pork
• 100 g crushed toasted hazelnuts
• 4 bacon slices
• 1 finely chopped onion
• 2 garlic cloves
• 1 beaten egg
• 60 ml port or cognac
• 1 tsp salt
• 1 1/2 tsp pepper
• 1 1/4 tsp allspice
• 1 Pickles and mustard for serving

Instructions

1. 1

   Preheat the oven to 325°F (165°C).

2. 2

   Mix the meats, hazelnuts, onion, garlic, egg, alcohol, and spices.

3. 3

   Line a terrine mold with bacon slices.

4. 4

   Fill with the mixture and pack firmly.

5. 5

   Fold the bacon over the top.

6. 6

   Cover with aluminum foil and cook in a bain-marie for 1h30.

7. 7

   Let cool, then refrigerate for 24 hours before unmolding.

8. 8

   Serve in slices with pickles and mustard.