Terrine of Wild Venison, Kale, Apple Butter, Pickled Honey Crisp Apple, Brandied Cherries
I grew up eating Deer meat, along with many other types of wild animals that people wander off into the woods to kill. Most of my family on both my Father and my Mother's side hunt or have hunted, including myself. Some people take issue with others hunting for their own food. We call these people cowards, (or vegans). I have always held the belief that if you make the choice in your life to eat the flesh of dead animals then at some point, at least once, you should actually take part in the killing of said animals. If, after committing murder, you still have an appetite, eat away. But if not, it might be a good time to reconsider your diet. I think a lot of people are very detached from their food and don't really think of where it comes from. As David Chang says, "Farmers do not raise walking pork chops."
The deer that supplied the meat for this dish was shot in Berks County by my dear cousin Malorie. Thanks Mal! The meat put through a grinder with some pork fat and then seasoned with Quatre epices. This mix was placed in a food processor and emulsified with heavy cream, eggs and onions that were cooked down in brandy. The meat is rolled in plastic wrap and tin foil and cooked in a water bath.
After the terrine was thoroughly chilled I sliced it into pieces and covered them with a cherry and apple leather. This was made by pureeing dried cherries, apples and lemon juice and dehydrating them.
The plate is sauced with some homemade apple butter and some liquid from the brandied cherries. I make the cherries by dehydrating them (when they are in season) and combining them with brandy, vermouth and agave nectar.
The apples were pickled with cane vinegar, sugar and cloves. And the kale was simply put on the plate.
The deer that supplied the meat for this dish was shot in Berks County by my dear cousin Malorie. Thanks Mal! The meat put through a grinder with some pork fat and then seasoned with Quatre epices. This mix was placed in a food processor and emulsified with heavy cream, eggs and onions that were cooked down in brandy. The meat is rolled in plastic wrap and tin foil and cooked in a water bath.
After the terrine was thoroughly chilled I sliced it into pieces and covered them with a cherry and apple leather. This was made by pureeing dried cherries, apples and lemon juice and dehydrating them.
The plate is sauced with some homemade apple butter and some liquid from the brandied cherries. I make the cherries by dehydrating them (when they are in season) and combining them with brandy, vermouth and agave nectar.
The apples were pickled with cane vinegar, sugar and cloves. And the kale was simply put on the plate.