| http://www.w3.org/ns/prov#value | - Servings: 36 Yield: Makes one 12-inch-long terrine and one 10 1/4-inch long terrine (about 36 servings) Ingredients For the forcemeat and marinade 2 pounds venison 1 pound pork shoulder 8 ounces pork belly 8 ounces pork liver 3 medium shallots, minced (about 1/2 cup) 2 to 3 medium cloves garlic, minced (about 1 tablespoon) 1 1/2 tablespoons chopped mixed herbs, such as thyme, rosemary and sage 4 t
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