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Venison & Cranberry Terrine with Pistachio Crumble on Sourdough Toasts

The silly season is starting! Get in the festive spirit with The Venison & Cranberry Terrine with Pistachio Crumble on Sourdough Toasts.



Ingredients

  • 1 jar of L’Atelier Gourmet Food Venison & Cranberry Terrine

  • 1 fresh sourdough baguette

For the Pistachio Crumble

  • 75g shelled, roasted, and salted pistachios

  • 100g all-purpose flour

  • 25g granulated sugar

  • 2g kosher salt

  • 120g unsalted butter, melted

Instructions

Step 1

  • Preheat oven to 180°C. Line a rimmed baking sheet with parchment paper.

  • Process pistachios in a food processor until roughly chopped.

  • Add flour, sugar, and salt; process just until combined. Add butter, and process until mixture is thoroughly combined and forms pea-size crumbs.


Step 2

  • Spread mixture on prepared baking sheet. Press gently with damp hands, flattening crumble to 1cm thick.

  • Bake in preheated oven until crumble starts to brown at edges, about 15 minutes.

  • Remove from oven, and, using a flat spatula, turn crumble, in pieces.

  • Return to oven, and bake until crumble is golden brown, 8 to 10 minutes.

  • Transfer to a wire rack, and cool on baking sheet completely, about 20 minutes, before roughly crumbling.


Step 3

  • Slice fresh baguette in small pieces, 1cm thick.

  • Open the jar of Venison & Cranberry Terrine, cut a thick piece, and place it on top of your sliced bread.

  • Spread some pistachio crumble on top, and voila!


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