It’s not just Starbucks that switches things up with the change of seasons. Restaurants all across the country are busily executing new fall menus. One of my favorite items that pop up on charcuterie boards this time of year is a venison terrine.

Would I ever dare to make one on my own? Not until now! Superchef, Robert Sisca, of Bisto du Midi is sharing a little bit of his superchef knowledge with a venison terrine recipe. The Executive Chef and partner at the beloved Boston French and New England Cuisine-inspired Bistro du Midi has made a terrine that is not only beautiful but one that is wrapped in bacon! Oh, happy, happy, joy, joy! It’s no wonder Chef Sisca killed it on Beat Bobby Flay.

If you’re wondering where to buy Venison, there are numerous online fresh meat delivery services from which you can order. (Bonus- you can also throw in some farm-fresh butter and eggs into your online cart.) But, if you prefer doing things face-to-face, you can also find Venison this time of the year at your local WholeFoods or specialty butcher shop.

Thanks Chef Sisca for sharing this meatabulous recipe!

Venison Terrine Recipe


  • 1 Cup of diced onions
  • 3 Diced garlic cloves
  • 3/4 Teaspoon Cognac
  • 1 Pound of venison trimmings
  • 1/2 Pound of diced pork trim
  • 1/2 Pound of diced fat back
  • 5 oz. of Chopped chicken livers
  • 1.5 Cups chopped parsley
  • 4 Sprigs of chopped thyme
  • 1.5 Oz. shelled pistachios
  • 2 eggs
  • 4 1/2 Teaspoons of salt
  • 1 Teaspoon of pepper
  • A pinch of allspice
  • 1 Teaspoon of pink salt
  • 12 Strips of bacon



  1. Dice venison and pork but not too small.
  2. Chop chicken livers into small dices.
  3. Sweat onion and garlic for about 10 minutes in oil until soft.
  4. After, turn up the heat and caramelize until golden brown.
  5. Add the cognac, turn off heat, and let cool.
  6. In a separate bowl, mix venison, pork, fatback, and chicken livers together and then add parsley, thyme, pistachios, eggs, salt, pink salt, pepper, and allspice.
  7. When the onion, garlic, and cognac has cooled, add together and stir well.  Let marinate for 24 hours!
  8. After 24 hours, line terrine mold with strips of bacon overlapping each slice a little and making sure that you leave enough over the sides of the terrine to eventually seal it.
  9. Fill this with the mixture and fold the overlapping bacon over the top.
  10. Cover with parchment paper and place into a bain-marie of water that reaches just two-thirds up the sides of the terrine.
  11. Bake in oven at 325F for 1 ½ hours until center is warm (internal temperature should be 145 degrees F)
  12. When it comes out of the oven, place wood and weight on top to press down on the terrine.

Executive Chef and Partner at Bistro du Midi, Robert Sisca

Executive Chef Robert Sisca is one of New England’s true culinary talents. Chef Sisca has a profound appreciation and passion for combining ingredient-driven cuisine with the refined and classic techniques that he has honed at some of the country’s most exclusive culinary destinations.

Chef Sisca worked at the historic One if by Land, Two if by Sea in New York City prior to becoming Sous Chef at the renowned Le Bernardin. During his tenure, Le Bernardin earned the coveted Michelin Three Star award and four stars from the New York Times. After working with Rhode Island-based G Hospitality restaurant group and launching Garde East on Martha’s Vineyard to local and national acclaim, Chef Sisca has returned to Bistro du Midi. Chef Sisca opened Bistro du Midi in 2009 and is proud to return to the kitchen where he earned his initial accolades for epicurean excellence. Chef Sisca is a two-time nominee for Food & Wine magazine’s “Best New Chef” (2011 and 2012), has been invited to cook at the James Beard House on numerous occasions and received a three-star review from The Boston Globe as well as an “A” rating from The Boston Herald.

Through the years Bistro du Midi has been a perennial ‘best of’ destination overlooking Boston Public Gardens. With Chef Sisca back at the helm, Bistro du Midi evolves from serving Provencal French cuisine to French cuisine inspired by coastal New England and worldly flavors. Chef Sisca lets carefully conceived dishes speak for themselves, as the freshest locally sourced ingredients take center stage. Chef Sisca artfully combines finesse and approachability to satisfy various appetites on any given occasion. In particular, his raw bar, crudo and seafood selections surprise and delight the senses.

Chef Sisca is a graduate of Johnson & Wales. When he is not in the kitchen, Chef Sisca and his wife Bree are raising their twin boys –  Hunter and Jameson. Chef Sisca is also an avid outdoorsman, and particularly enjoys fishing and carrying on the hunting traditions that he started with his father when he was a young boy.

Bistro du Midi

272 Boylston St, Boston, MA 02116 – (617) 426-7878