Rinse the venison, dice, season and blend with 2/3 of the whipped cream. Whip the rest of the cream until stiff and fold in carefully with a whisk.
Rinse and dry the mushrooms. Melt the butter in a frying pan, steam the chanterelles in it with a little pepper and salt until soft, drain in a sieve.
Briefly blanch the savoy cabbage leaves one by one in boiling hot salted water, rinse and lay out on a dish rack.
Rinse the venison, dab dry, season and roast all over in hot oil. All ingredients must be well cooled before carefully mixing and pouring into a loaf pan lined with aluminum foil.
Seal with aluminum foil on top and place a board on top to press the terine. Put it in the boiling water bath that reaches almost to the edge of the mold.
Put it in the preheated stove and cook for 60 minutes at 180°C. Cool and remove from the mold. Cool, remove from the mold, take off the aluminum foil and cut the terrine into slices.
Arrange on a plate with the lettuce leaves and the seasoned tomato cubes.
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