Deer Terrine with Cep
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A savoury terrine of cep-flavoured deer…
Made by a master cook from Provence this deer terrine is ideal for your toasts and your starters.
This recipe associates tender and tasty deer meat with savoury cep mushrooms.
Net weight: 180g
Pork fat, pork liver, deer 20%, red wine (contains sulfites), eggs, ceps 4%, Madeira wine (contains sulfite), salt, onion, garlic, potato flour, wheat flour, lactoproteines (milk), pepper, spices.
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