The pistachio wild boar terrine is a full-flavoured appetizer that combines the richness of game with the subtle elegance of pistachios. This traditional preparation requires time and method: an 18-hour marinade to tenderize the meat and develop the complex aromas of Cahors wine, followed by water bath cooking that ensures a melting, homogeneous texture. The result is a terrine with harmonious layers, where each slice reveals the balance between the deep savour of wild boar and the woody note of thyme. Served cold, it slices cleanly and is enjoyed as a true piece of French gastronomy.
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Ingredients

  • A Pistachio Wild Boar Terrine in a high porcelain terrine (15 x 8):
  • 2.2 lb (1 kg) of trimmed wild boar meat*
  • 5.75 oz (160 g) of fatty bacon cut into small dice
  • 12.75 oz (360 g) of fatty bacon (for the forcemeat)
  • 12.25 oz (350 g) of bacon strips
  • 1.7 cups (40 cl) of Cahors wine
  • 2.5 oz (70 g) of blanched pistachios roughly crushed*
  • 1 egg
  • 0.5 oz (15 g) of potato starch or a handful of bread crumbs
Marinade:
  • 2 chopped shallots
  • 1 garlic clove, degerminated and chopped
  • 0.4 oz (12 g) of fine salt
  • 0.2 oz (6 g) of powdered gelatin
  • 3 g of white pepper powder
  • 5 to 0.2 oz (6 g) of thyme flowers
  • 1 whole egg
  • Terrine decoration: a few juniper berries and 2 bay leaves