Recipe: Boar's Head Terrine

Name: Hure de sanglier
Prep time: 20 min
Cook time: 120 min
Total time: 2300 min
Yield: 20 portions
Ingredients: Hure de sanglier (tête) pour deux terrines :; 1 tête de sanglier, la peau retirée, coupée en 2 sur la longueur; la cervelle et la langue retirées, blanchies et la peau retirée; 600 g de viande de gorge de porc (ou de sanglier); 4 pieds de porc frais coupés en 2 (ou de sanglier); 3 oignons, 2 carottes et 4 échalotes émincés; 3 feuilles de laurier; 1 cuillère à café de fleur de thym; 1 tête d'ail non épluchée coupée dans l'épaisseur; des herbes (persil simple, cerfeuil, etc.); 2 bouteilles de vin de Cahors (ou tannique); 20 cl de bon vinaigre de vin; 8 g de mignonnette de poivre; 20 g de sel

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (8 reviews) Starters

Prep 20 min

Cook 120 min

Rest 36h

Total 38h20

Servings 20 serv.

Ingredients for 20 servings

Boar's head (for two terrines):

1 boar's head, skin removed, cut in half lengthwise
brains and tongue, blanched and skin removed
600 g pork throat meat (or boar)
4 fresh pork trotters, halved (or boar)
3 onions, 2 carrots and 4 shallots, thinly sliced
3 bay leaves
1 teaspoon dried thyme flowers
1 head of garlic, unpeeled, halved
mixed herbs (flat parsley, chervil, etc.)
2 bottles of Cahors wine (or full-bodied red wine)
20 cl good wine vinegar
8 g cracked black pepper
20 g salt

Step-by-step directions

The day before

1 Soak your halved heads in water for 12 hours, changing the water every 3 hours.

The day of

2 In a very large stockpot, place the 2 halved heads, halved pork trotters, pork meat and tongue. Add the sliced onions, carrots and shallots, the halved garlic head, thyme, bay leaves, red wine and vinegar. Cover with water, ensuring the liquid rises at least 5 cm above the meat.

3 Bring to a boil and add the pepper and salt.

4 Cook at a very gentle simmer for 3 hours, skimming off impurities as they rise to the surface.

5 Your ingredients are now cooked. Carefully remove the meat pieces using a skimmer and place them on a plate. Strain the cooking liquid through a fine sieve without pressing, then reduce it on the heat until it reaches a syrupy consistency.

6 Working on a cutting board while the meat is still hot, remove all the cooked meat from around the halved heads and trotters by stripping it from the bones. Once you have all the cooked meat in front of you, cut it into large chunks and mix thoroughly together.

Finishing

7 Line the bottom and sides of loaf molds (Teflon or silicone) with thin strips of lard, ensuring they extend to the top. Add some meat mixture, then cover with a little cooking liquid. Add more meat mixture, then finish with a final layer of meat and cover with liquid. Allow to cool with a small board placed on top and a light weight, then refrigerate for at least 1 day.

8 This recipe will make 2 terrines of boar's head. You can also prepare this dish using pig's heads, and if you can find Black Bigorre pork, the result will be even better.

9 To serve, turn out onto a cutting board and slice thinly with a sharp knife into fairly thick slices. Serve with lamb's lettuce salad and a generous dollop of wholegrain mustard.