So sometimes you hit it right and other times… well it’s just bad. It looked great but tasted like elk meatloaf. So here’s what I did:
Non-ground Pancetta chunks in the mixture
Port, lots of port
Cooked for about 2 hours at 350 degrees.
Taste tested about a week after sitting covered. Tasted like elk meatloaf… there were way too many black peppercorns (I’ll only use green peppercorns from now on). It didn’t have the consistency or spread-ability of pate… so I tossed it. Sorry Roland, I messed up your perfectly great elk burger.
While this recipe was a failure I do feel my next effort will be better as I am going to focus more on making a smooth and creamy terrine. More to come!