Mignons de wapiti en croûte

  • 4 slices of sirloin or chuck wapiti steaks cut into cubes
  • 1 minced onion
  • 10 to 15 chopped mushrooms
  • ½ cup of goose liver pâté
  • 3 teaspoons of Port or Sherry
  • 2 to 3 tablespoons of butter
  • 1 to 2 eggs, beaten
  • salt and pepper
  • 1 pack of flaky pastries divided into four equal servings


  1. Put steaks in the pan. Brown lightly, Put aside.
  2. Sauté mushrooms and onions in butter.
  3. Add Sherry.
  4. Add goose liver pâté and beaten eggs. Add pepper.
  5. Fill pastries with steaks and trimmings. Close and turn over.
  6. Dab with egg yolk
  7. Place on a baking sheet and bake at 350° F for about 15 minutes or until brown.

Terrine de wapiti au porto et pruneaux

  • 1 1/3 lbs of ground wapiti meat. Include the liver that you have ground yourself.
  • 2/3 lbs of ground pork
  • ½ cup of dried plums soaked in Port
  • 1 French shallot and 1 clove of garlic soaked in olive oil.
  1. Put the venison and the liver in a big bowl, chop and add plums, shallot, thyme and fresh parsley to taste. Add 3 tablespoons of Port and 1 beaten egg, salt and pepper.
  2. Line a loaf pan with thin slices of salt pork. Pour the meat mix over it and press it down.
  3. Cover with laurel leaves and with juniper berries.
    Put it in the refrigerator for 24 hours before cooking.
  4. Place loaf pan in a shallow pan of hot water and cook at 350° F for about one and a half hours.
  5. Let it cool. Will keep well for 8 to 10 days if kept in the fridge.

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