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Goat Terrine with Pita
Chef Jason Hall of Anthos/Mia Dona – New York, NY
Adapted by
October 2008

Yield: 16 Servings


    Goat Terrine:
  • 1 cup kosher salt
  • ¼ cup granulated sugar
  • ¼ cup tinted cure mix
  • 1 tablespoon black peppercorn
  • 1 tablespoon coriander seed
  • 4 pieces star anise
  • 1 bunch thyme
  • 1 bunch sage
  • 5 shallots, minced
  • 5 cloves of garlic, minced
  • 2 pounds lean goat meat
  • 1 pound pork fat
  • ½ pound goat liver
  • 4 eggs

    To Assemble and Serve:
  • Crispy pita
  • Dill (for garnish)


For the Goat Terrine:
Combine ingredients (except for meat, fat, liver and eggs) for cure mix. Dice meat and fat separately. In separate containers, season diced meat and fat with cure mix. Let sit for 12 hours. Grind fat with a fine die; grind meat and liver (together) with fine die. In a food processor, combine meat and liver mixture with eggs. Slowly incorporate fat into meat mixture until emulsified. Pass through a sieve. Pipe farce into a terrine mold. Cover and bake in a water-bath at 275°F until the internal temperature of the terrine reaches 250°F.

To Assemble and Serve:
Quenelle terrine on a crispy pita round and garnish with dill.

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