Directions

1. Sauté the veggies. In a sauté pan, over medium heat, add a bit of oil and lightly sauté the garlic, carrots and white onion. Once the veggies are soft and aromatic, remove from the pan and cool on a towel to soak up any excess oil.

2. In the bowl of a stand mixer, using a paddle attachment, add the egg, cream, flour and sherry vinegar and mix on medium speed until homogenous. Next, add the elk, beef fat, sautéed veggies, spices and salts, mix until homogeneous. Once it all comes together, take out a meatball sized portion and cook it in the sauté pan and taste for seasoning.

3. Heat oven to 300 degrees.

4. Next, line a terrine mold or loaf pan with plastic wrap, then lay in the slices of ham, leaving enough hanging over the side to close the top of the terrine. Next, add the forcemeat from the mixer evenly throughout the mold, packing it in tightly. Wrap the ham over the top of the forcemeat along with the plastic wrap. Drop the mold on the table gently to knock any air pockets out. Then, cover the terrine mold (or wrap the whole thing tightly in foil) Poach in a 170 degree water bath in the 300 degree oven until the terrine reaches an internal temperature of 155 degrees. (Approximately 75 minutes)

5. Once the terrine has is cooked, remove from the water bath and let it cool to room temperature. Then place it in the fridge over night, using a weight to press down the terrine.

6. Make the sandwich. Remove the terrine from the mold, and slice several half inch slices, then cut those diagonally. Toast your baguette in the oven, cut it into a 8 inch hinged sandwich. Then slather in with aïoli (garlic mayo) drop in some slices of elk along with escabeche and cilantro. Enjoy!