Terrine of Wild Venison, Kale, Apple Butter, Pickled Honey Crisp Apple, Brandied Cherries
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.