Chef Patrick Morrow of Bluegrass Tavern – Baltimore, MD
Adapted by StarChefs.com
Yield: 3 Terrines
10 pounds lean elk meat
5 pounds pork shoulder meat
5 pounds pork fat back
1½ cups salt
1 tablespoon pink salt
4 ounces soy sauce
2 tablespoons Dijon mustard
1 tablespoon ground white pepper
2 tablespoons porcini powder
2 ounces thyme leaves
16 ounces dried porcini and lobster mushrooms, rehydrated
Dice and combine the elk and pork meat and combine with the pork fat in a large bowl. Add salt, pink salt, soy sauce, mustard, white pepper, porcini powder, and thyme and mix well. Cover and let marinate for a minimum of 12 hours.
Once mixture has rested, pass it through a small die or a meat grinder. Mix in the rehydrated mushrooms. Divide this mixture between three plastic-lined terrine molds, making sure it is well pressed and there are no air pockets. Vacuum seal each terrine mold or wrap each tightly in plastic wrap.
Poach the terrines in a 170°F water bath until the terrines reach an internal temperature of 155°F. Refrigerate the terrines with weight evenly distributed across their tops to compress. Once chilled, slice and serve with pickles, grainy mustard, and bread.