Venison tureen

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Dice the chicken breast. Mix in the cream, salt and chervil. Pour the mixture into a Pacotizing® beaker. Close the cup with a lid and label.
(2) Freeze at −20 °C for at least 24 hours.
(3) Pacotise once the chicken farce.

Tip: Season the venison fillet with salt and pepper and sear in a pan for 1 minute on each side. Line the terrine dish with cling film and Parma ham. Mix chicken farce with pistachios and vegetable brunoise. Pour half of the mixture into the mold. Add the venison and cover with the remaining farce mixture. Cover the farce with the overhanging Parma ham and seal with cling film. Steam in the steamer for approx. 35 minutes at 80°C. Let cool down.