Mixed Meat Terrine
Pork, chicken, and egg provide dense satisfying protein, while a small amount of mushrooms and onion deepens the flavor without flour or grains. A modest splash of cognac adds aroma and makes the terrine taste more mature without turning it into a sweet or saucy dish. The result is a practical cold meat appetizer for a keto table that can be made ahead.
Cut chicken breast (150 g) into a small dice, place it into a bowl, pour in cognac (20 g), and leave it for 2 hours. Finely chop onion (70 g), quarter the marinated button mushrooms (50 g) or cut them into small pieces, and slice the carbоnade (100 g) into thin half-moons so it will be easy to make the inner layers later.
Quickly fry the onion in sunflower oil (10 g) until soft, add the marinated mushrooms, and cook for another 2-3 minutes so some of the excess moisture evaporates. Let the mixture cool until warm rather than hot.
Combine ground pork (300 g), ground chicken breast (130 g), the marinated diced chicken together with the cognac, the onion-mushroom mixture, and egg (1 piece). Add salt (to taste), black pepper (to taste), and spices (to taste), then mix well until everything is distributed evenly.
Grease and line a loaf pan about 6 x 18 cm with parchment. Spread one third of the meat mixture, compact it, and arrange half of the carbоnade on top. Add another third of the meat, make the second carbоnade layer, and cover with the remaining meat mixture. Cover the pan with parchment, place it into a wider baking dish, and pour in hot water to about half the height of the loaf pan.
Bake the terrine at 170°C for about 1 hour 30 minutes. Remove it from the oven, cool completely, and refrigerate overnight. The next day, unmold the terrine carefully, slice it, and serve it chilled.
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