Terrine de Chevreuil au Foie Gras (Sans Pain ni Gelée Sucrée)
Venison and Foie Gras Terrine (Without Bread or Sweet Jelly)
Yes, with a tweak: ensure no bread, crackers, or sweet fruit jelly are served. About 3g net carbs per serving, lower than 9 in 10 French dishes.
What it is
A sophisticated pâté-like terrine made from finely minced venison and luxurious foie gras, seasoned with herbs and spices, cooked slowly to create a rich, dense, and flavorful starter. Served with keto-friendly accompaniments.
Key ingredients
Ground venison, foie gras, pork fat (or bacon), cognac/brandy, shallots, garlic, thyme, bay leaf, salt, pepper.
How to make it keto
Crucially, ensure no bread, crackers, or sweet fruit jelly are served. Request cornichons or a small side salad instead.
Watch out for
Often served with sugary fruit preserves or high-carb bread/crackers. Confirm no sugar is added to the terrine mixture or any accompanying jelly. Cognac/brandy contains trace carbs.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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