Pork and Venison Terrine
| Yield: | 12 Servings |
| Categories: |
| 2 | lb | Pork shoulder or butt |
| 1 | lb | Venison; stew meat preferred |
| 1 | lb | Chicken liver; cleaned of bile |
| 1 | lg | Onion |
| 2 | Garlic cloves | |
| Several sprigs fresh thyme | ||
| Several sprigs fresh parsley | ||
| 2 | ts | Salt |
| 2 | ts | Ground black pepper |
| 2 | Eggs | |
| 1/4 | c | Heavy cream |
| 1/4 | c | Brandy |
| 3 | tb | Flour |
| 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Ground mace |
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