I have an abundance of deer, antelope and beef liver in the freezer, I'm going to try this one out.
It really wasn't as hard as it looks. Just diced liver. Marinaded in red wine, coriander, pepper, sea salt and curing salt #1. Then pureed in a food processor and pushed through a fine mesh strainer.
Add cream and whisked eggs and some duck fat (or pork lard, or butter).
The morels are totally optional as is the caul fat. But it looks f#cking cool. I always save caul fat from my deer for this and meatballs.
Pour mix into a terrine dish that has some plastic wrap placed inside and place the dish in a larger roasting pan or pot. Pour boiling water 2/3 up the side of the terrine dish and cook at 300 for 1.5 hours. When the internal temp hits 155 then remove. Cool down with some cold water and place in fridge overnight.
