Venison Terrine with Cranberries
Product of Quebec, prepared locally
Venison meat and a touch of cranberry for a unique combination
Practical 80g format for an aperitif or individual portion
The wild taste of deer softened by fruity sweetness.
Made in Quebec, this terrine combines the noble flesh of venison with the lightness of pork jowl and the tangy freshness of cranberry . A subtle balance between power and roundness, for a terrine that is both rustic and refined.
Maison Fayard is showcasing products from Quebec here, with a recipe that is generous, original and easy to share .
Its soft texture , its woody and fruity notes , make it a must-have for aperitif boards or locally inspired starters.
Ingredients
Pork jowl, Venison, Pork liver, Dried cranberries (cranberries, sugar, sunflower oil), Partially skimmed milk, Onions, Eggs, Spices (soy protein concentrate, salt, modified dairy ingredients, sugar, dehydrated vegetables, spices, hydrolyzed vegetable proteins [corn, wheat], sodium erythorbate, sodium nitrite, citric acid, sodium bicarbonate, canola oil), Corn starch, Gelatin, Curing salt (salt, sodium nitrite, sodium bicarbonate, canola oil), Cracked pepper.
Allergens: Milk, Eggs, Soy, Wheat.
Storage
Keep refrigerated.
After opening, refrigerate and consume within 3 days.
Best before date indicated on the lid.
Average nutritional values per 100 g
Not specified on the packaging.
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The perfect match according to Maison Fayard
Food pairings & tasting tips
Perfect match
Enjoy on nut or fig bread, accompanied by a light red wine (Pinot noir, Gamay) or a dry Quebec cider .
Fayard House Council
Place the terrine in the refrigerator and remove it 15 minutes before serving for optimal texture.
To be enjoyed as an aperitif toast , on a wild and rustic board , or as an original starter with a few rocket leaves .
100% French product
Guaranteed origin, local recipes.
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