Makes 6 individual terrines
Ingredients
1 tbsp olive oil
1 large onion finely diced
2 cloves garlic 2 tsp cumin
1 tsp coriander
400g Woodburn Venison Mince400g pork mince
3/4 cup pistachio nuts
1 egg
seasoning
4 rashers of bacon
2 fresh bay leaves
Tomato Salsa
1 1/2 cups cherry tomatoes
1/2 finely chopped spring onions
1/4 tsp flaked chilli
1-2 tbsp red wine vinegar
Method
Preheat oven to 180 degrees. Panfry onion in oil and then garlic until fragrant. Lastly add spices, cook 1 minute. In a large bowl mix together meat, nuts eggs, seasoning and onion mix. Line mini loaf tins with bacon strips. Spoon in terrine mixture. Pack it tightly. Place bay leaves on top. Cover with tin foil for final 5 minutes to brown. Remove loaves from loaf tins, cool for 5 minutes. Combine all salsa ingredients. Serve with terrine and salad greens.
Ingredients
400g Woodburn Venison Mince2 tbsp parsley chopped
1 tsp garlic crushed
1 tsp cumin
1 tsp coriander
Kebab skewers
1/2 cup plain yoghurt
Method
In a bowl mix all kofta ingredients. Season to taste. Divide into 16 balls. Form round skewer. Chill for 30 minutes. BBQ over medium heat until brown.
Serves 4
Recipe by Jenny Parton of Dish
Ingredients
1x Iceberg Lettuce
500grams Venison Mince
3x Garlic Cloves
2-3 Red Chilies
1 ½ Tbsp Fish Sauce
3 Tbsp Lime Juice
1x Medium Red Onion (Diced)
1 ½ Tbsp Soy Sauce
½ C Crushed Roasted Peanuts
½ C Coriander
½ C Vietnamese Mint
Method
Pan fry the Garlic with the Venison Mince, until well cooked. Allow to cool. Add all remaining ingredients. Wash Iceberg lettuce, discard outer leaves. Spoon the Larb salad into the lettuce cups. Garnish with coriander and chili strips.
