Recipe: Wild Boar Terrine

Name: Terrine de sanglier
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Ingredients: 1 kg de chair de sanglier bien parée; 60 g de pain de mie paré; 400 g de lard gras(300 g coupés en long+100 g en petits dés)); 40 cl de vin de Cahors; 300 g de fines bardes de lard; 1 gros oignon ciselé; 2 gousses d'ail dégermées, écrasées et hachées; 60 g de pistaches épluchées; Voici le mélange d'épices que vous ferez avant pour n'en faire qu'une épice servant à l'assaisonnement; (20 g de sel, 5 g de poivre moulu, une râpure de muscade, un peu de poudre de gingembre ,2 clous de girofle écrasés, 4 grains de genièvre écrasés); 1 œuf entier; 20 g de pelures de truffe (Tuber Melanosporum si vous avez); 1/2 cuiller à café de fleur de thym

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.8/5 (60 reviews) Starters

Prep 25 min

Cook 90 min

Total 1h55

Wild boar terrine for twelve people

Ingredients

1 kg of well-trimmed wild boar meat
60 g of trimmed sandwich bread
400 g of fatback (300 g cut lengthwise + 100 g cut into small dice)
40 cl of Cahors wine
300 g of thin bacon strips
1 large diced onion
2 cloves of garlic, degerminated, crushed and chopped
60 g of peeled pistachios
Here is the spice blend that you will prepare beforehand to make just one spice for seasoning
(20 g of salt, 5 g of ground pepper, a grating of nutmeg, a little ginger powder, 2 crushed cloves, 4 crushed juniper berries)
1 whole egg
20 g of truffle peelings (Tuber Melanosporum if you have)
1/2 teaspoon of thyme flowers

Step-by-step directions

The day before:

1 Cut your well-trimmed meat into large dice, put it in a large bowl, then add the bread crumbs cut the same way, the diced onion, chopped garlic, spice blend, thyme and pour in the red wine, mix well, cover and leave to marinate wrapped in the refrigerator for the day and night.
The next day:

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

3 In a mixing bowl, pass through a meat grinder (fine blade) all the elements of your marinade and the 300 g of lengthwise-cut fatback, then put in the cold for 10 minutes and then add to your forcemeat the egg, the pistachios and the 100 g of fatback cut into small dice and possibly your truffle pieces and mix well.

4 In an earthenware or porcelain terrine, arrange your bacon strips at the bottom lengthwise so that each one can go up the side of your terrine then pour in the forcemeat, fold the strips over the top (you can add more on top) then place your bay leaf and cover with your lid.
All that's left is to cook this terrine in a water bath (rack at mid-height of the oven) for 1 hour 3