hazelnuts) Grind the poultry liver, maybe skin the pork neck and put it through the 8mm disk of the meat grinder with the fresh meat and the pork liver. Add the egg, whisky, thyme and port wine, season with salt and season with pepper. Mix all ingredients thoroughly. Preheat the oven to 200 °C.
Cut the bacon into thin slices and line an ovenproof terrine dish with them. Fill half of the dish with the pureed meat and liver sauce, sprinkle with hazelnuts and fill with the rest of the sauce. Place the bay leaves on top and cover with bacon slices.
Cover the terrine with aluminum foil and cook in a bain-marie for about 40 minutes. Remove the foil, cool the terrine and put it in the refrigerator for one night with the lid closed. Before serving, turn out of the mold, remove the bacon and bay leaves and cut the terrine open.
Our tip: Use bacon with a subtle smoky note!
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