Reindeer and pork terrine with cranberry gastrique

Instructions

1. 1

   Soften the diced onion in the butter over medium heat for 5–7 minutes, until translucent, then take it off the heat to cool.

2. 2

   In a large bowl, mix the ground pork and reindeer with the beaten eggs, cream, cooled onion, thyme, black pepper and cognac. Work it together until evenly combined and season generously.

3. 3

   Line a small loaf tin or terrine mould with the flatbread, covering the base and sides so nothing sticks and you get a little texture on the outside. Pack the meat mixture in firmly and level the top.

4. 4

   Cover the mould with foil, set it in a roasting tin and pour in hot water to come halfway up the sides. Bake at 160°C (325°F) for about 1¼ hours, until the centre reads 70°C (158°F). Let it cool, then chill at least 4 hours, and overnight if you can, so it firms up enough to slice cleanly.

5. 5

   For the gastrique, put the cranberry juice, balsamic and Dijon in a small saucepan and bring it to a gentle simmer over medium-low heat. Let it reduce quietly for 10–15 minutes, until it coats the back of a spoon, then taste and adjust.

6. 6

   Turn the chilled terrine out and cut it into 4 thick slices. Lay them on a platter, spoon the warm cranberry gastrique over generously and finish with thyme sprigs or microgreens.