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1
In a large bowl, combine the venison, ham, pork fat, Port, Cognac, bay leaves, garlic, lemon and orange zests, allspice, pepper, and cayenne.
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2
Toss to coat evenly.
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3
Cover, refrigerate, and marinate for 8 hours.
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4
Preheat the oven to 350 degrees F. Lightly grease a 4 by 8 1/2-inch loaf pan.
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5
Drain the meat mixture in a colander.
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6
Discard the liquid and the bay leaves.
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7
Add the parsley and salt.
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8
Grind in a meat grinder fitted with a rough die, or pulse in batches in a food processor, leaving the meat chunky.
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9
Place in a bowl and mix in the egg whites.
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10
Transfer to the prepared pan, tapping on the counter to evenly distribute.
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11
Cover tightly with aluminum foil and place in a large roasting pan.
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12
Fill the roasting pan with water to come halfway up the sides of the terrine.
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13
Bake until an instant read thermometer reads 160 degrees F. and the juices run yellow (not pink), 1 1/4 to1 1/2 hours.
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14
Remove from the oven and remove the aluminum foil.
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15
With a bulb baster, remove any excess fat on the surface.
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16
Recover with aluminum and top with the bottom of an equal-sized pan.
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17
Weight the pan with weights or large cans and refrigerate for 8 hours.
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18
To serve, slice as desired and serve as an hors d'oeuvre or appetizer with toast points, mustard or jam.
