Wild Boar Terrine refined and elegant

The day before:

1 Cut your trimmed meat into large dice and place it in a large bowl, then add the bread crumbs cut the same way, the diced onion, chopped garlic, spice mixture, thyme and pour in the red wine. Mix well, cover and let marinate covered in the fridge for one day and one night.

The next day:

2 Preheat your oven to 340°F (170 °C) (gas mark 6).

3 In a mixing bowl, pass through a meat grinder with fine blade all the ingredients from your marinade and the 10.5 oz (300 g) of pork fat cut into strips, then chill for 10 minutes. Next, add to your farce the egg, the pistachios and the 3.5 oz (100 g) of pork fat cut into small dice and possibly your truffle fragments, then mix well.

4 In an earthenware or porcelain terrine, arrange your fat strips on the bottom lengthwise so that each one can come up the sides of your terrine, then pour in the farce and fold the strips over the top (you can add more on top). Place your bay leaf and cover with your lid.

5 Put this terrine to cook in a bain-marie (rack at mid-height of the oven) for 1 hour 30 minutes.

6 Let it cool when it comes out of the oven, then place a small board and a small weight (17.75 oz (500 g)) on top and store it in the fridge. Wait at least two days before serving.

7 This wild boar terrine served sliced will be perfect as a starter for about twelve people.

8 If you want to make it for a rather special occasion, add to the center of this terrine before cooking 10.5 oz (300 g) of raw deveined goose foie gras, simply seasoned and cut into wide strips, as we used to prepare it in our restaurant.