Summary

Ingredients

• 300 g liver (s) from ame (preferably roe deer or deer), fresh
• 30 g porcini mushrooms, dried
• 4 cloves garlic
• 2 teaspoons thyme, fresher
• 1 bay leaf
• 1 teaspoon sea salt, fine
• 75 g butter
• 4 cl port wine, (Tawny)
• 2 cl whiskey, (pure malt, e.g. Speyside), mild
• 100 g oose lard, or lard
• some olive oil
• Pepper, black, freshly ground

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Instructions

1. Remove the skin and tendons from the livers and cut into large cubes. Fry in a mixture of olive oil and butter over mild to medium heat so that the core stays pink (approx. 3-5 minutes). Remove from the pan and allow to cool, then simmer the roast set with the port wine.
2. Soak the porcini mushrooms in a little lukewarm water (approx. 20 minutes) and then chop them into small pieces. Save the soaking water.
3. Chop the livers, which have cooled down a little, coarsely chop the garlic and grate the bay leaf. Retain a handful of the chopped livers, put the rest in a bowl together with the garlic, bay leaf, thyme, the port stock, soaking water and whiskey together with the butter, salt and pepper and puree finely with the hand blender.
4. Put the chopped porcini mushrooms and the liver cuttings into the mousse, season with salt and pepper and place in a terrine dish.
5. Melt the lard and let it cool down a bit. Clean the edge of the terrine and carefully coat the mousse with the liquid lard. Wait until the lard has solidified, cover with foil and then let it rest in the refrigerator for about two days.