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 Venison, chicken liver and Armagnac terrine recipe - BBC Food
butter, chicken breast, dried cranberry, chicken liver, armagnac, rapeseed oil, hazelnut, tarragon, pepper, venison, bacon, salt, double cream
This easy pate is perfect for parties, buffets and Christmas spreads. Serve with crusty bread and pickles.
Season the venison and chicken livers with salt and freshly ground black pepper. Heat the oi...
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