Herb-Crusted Venison Vegetable Terrine

"A high difficulty recipe using onions, leeks, tomatoes, parsnips, broccoli, spinach, zucchini, potatoes, and a variety of herbs and spices, paired with a creative and less common meat that complements these vegetables."

DG-1516906

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6/13/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A complex layered terrine featuring tender venison paired with a vibrant medley of onions, leeks, tomatoes, parsnips, broccoli, spinach, zucchini, and potatoes, infused with aromatic herbs and spices.

venison terrine vegetables herbs gourmet complex

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Name: Herb-Crusted Venison Vegetable Terrine
Yield: 6
Ingredients: 1.5 lbs venison loin, trimmed; 2 medium onions, thinly sliced; 1 cup leeks, white and light green parts, sliced; 2 medium tomatoes, seeded and diced; 1 large parsnip, peeled and cut into thin matchsticks; 1 cup broccoli florets, finely chopped; 2 cups fresh spinach, chopped; 1 medium zucchini, thinly sliced lengthwise; 2 medium russet potatoes, peeled and thinly sliced; 3 cloves garlic, minced; 2 tbsp fresh rosemary, finely chopped; 2 tbsp fresh thyme leaves; 1 tbsp fresh sage, chopped; 1 tsp smoked paprika; 1 tsp ground black pepper; 1 tsp sea salt; 1/2 cup dry red wine; 2 tbsp olive oil; 1/4 cup heavy cream; 1 tbsp Dijon mustard; Butter for greasing; Butcher’s twine

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