Game And Wild Mushroom Terrine,Cranberry Relish

Ingredients -

300 grams pork belly,minced
100 grams pork fat,minced
150 grams duck leg meat,2cm cubes
150 grams chicken leg meat,2cm cubes
5 each sage leaves,chopped
100 grams chicken livers,cleaned and minced
2 tsp salt
2 tsp butter
2 onions,chopped
2 tbsp brandy
3 tbsp port wine
3 cloves garlic,crushed
2 tbsp mixed herbs
2 tbsp bread crumbs
1 each egg,whole
1 pinch all spice
2 kilogram cranberry frozen
200 milliliter orange juice
100 milliliter cranberry jelly
2 each orange zest,grated
1/2 cup cream
4 medium size blanched tomatoes
200 grams trumpets,dried
100 grams shallots,chopped

Lemon Dressing -

150 milliliter lemon juice,freshly squeeze
200 milliliter olive oil
salt and pepper to taste

Procedure -

Saute the onions and add the spices.Cook gently and add in the port wine and brandy and remove from stove.Mix all the ingredients together.Line a terrine mold with Italian lard or English bacon.Add in the pate mixture and cover with the lard or bacon.Cover with a lid and bake in a water bath for about 1 1/2 hours.Check if the terrine is cooked by using a skewer.Press the terrine overnight and leave to cool.
Make the lemon dressing.
Whisk all the ingredients together.Season the dressing and serve.
Make the tomato garnish.
Prepare the tomatoes for blanching by pricking the tops and bottoms removing the core at the same time.Place into rapidly boiling water for 12 seconds and refresh into ice cold water.Remove the skin and cut into quarters.Remove the seeds and clean the flesh of the tomato.Square the flesh and cut to required size.
Add the orange juice and the cranberries into a shallow pan.Bring to the boil and reduce slowly.Add in the cranberry jelly and reduce slightly.Allow to cool until needed.Soak the trumpets and wash.Ensure that the sand has been remove.In a shallow pan add some butter and allow to foam.Add in the shallots and lightly cook with out color.Add in the mushrooms and saute for a few minutes and season to taste and allow to cool until needed.

Nutrition per serving -

2753 calories,255g fat,32g protein,68g carbohydrate,6g dietary fiber,532mg cholesterol,4501mg sodium