Chief Longwind Of The North
Certified/Certifiable
This terrine uses a combination a combination of meat strips, and seasonings to create your very own sandwich loaf, but one that is far better than any you can purchase at a grocery store.
Ingredients:, (all with bones)
1/3 pound pork steaks
1/3 lb. chicken (white and dark meat)
1/3 lb. lamb roast
Rubed Sage
Salt
Cracked Black Pepepr
Granulated Garlic
1 large onion, minced
1/2 lb. streaky bacon
water
Remove the bones from the meat and crack the bones. This includes the chicken bones. Remove the skin from the chicken. Place the chicken skin, and all bones into a sauce pan with 1 tbs. cooking oil. Lightly brow. Add water to cover, and let simmer until the liquid is reduced by half.
While the broth is reducing, slice the meat into bacon-sized strips. Butter the bottom and sides of a loaf pan. Preheat the oven to 400'F
Combine all meat strips with the remaining ingredients.
Press the bacon strips to the bottom and sides of the loaf pan to cover. Place a layer of chicken, and lightly sprinkle with the seasonings. Add a layer of pork, and season. Follow with a layer of lamb. Repeat, starting again with the chicken. Continue adding layers until the meat is flush with the loaf pan top. Pour prepared broth into the loaf until it saturates the meat. Place the pan over a large pan to catch any drippings. Bake until a meat thermometer reads 160' F in the deepest part of the loaf. Cover and refrigerate until cold.
Remove from teh loaf pan by dipping the loaf pan in hot water, then running a knife around the pan's inner edges. Invert over a serving tray or plate. slice as you would lunch meat. Enjoy.
Seeeeeeya; Chief Longwind of the North
Ingredients:, (all with bones)
1/3 pound pork steaks
1/3 lb. chicken (white and dark meat)
1/3 lb. lamb roast
Rubed Sage
Salt
Cracked Black Pepepr
Granulated Garlic
1 large onion, minced
1/2 lb. streaky bacon
water
Remove the bones from the meat and crack the bones. This includes the chicken bones. Remove the skin from the chicken. Place the chicken skin, and all bones into a sauce pan with 1 tbs. cooking oil. Lightly brow. Add water to cover, and let simmer until the liquid is reduced by half.
While the broth is reducing, slice the meat into bacon-sized strips. Butter the bottom and sides of a loaf pan. Preheat the oven to 400'F
Combine all meat strips with the remaining ingredients.
Press the bacon strips to the bottom and sides of the loaf pan to cover. Place a layer of chicken, and lightly sprinkle with the seasonings. Add a layer of pork, and season. Follow with a layer of lamb. Repeat, starting again with the chicken. Continue adding layers until the meat is flush with the loaf pan top. Pour prepared broth into the loaf until it saturates the meat. Place the pan over a large pan to catch any drippings. Bake until a meat thermometer reads 160' F in the deepest part of the loaf. Cover and refrigerate until cold.
Remove from teh loaf pan by dipping the loaf pan in hot water, then running a knife around the pan's inner edges. Invert over a serving tray or plate. slice as you would lunch meat. Enjoy.
Seeeeeeya; Chief Longwind of the North