Recipe: Wild Boar Head Terrine

Name: Hure de sanglier
Prep time: 20 min
Cook time: 120 min
Total time: 2300 min
Ingredients: Hure de sanglier (tête) pour deux terrines :1 tête de sanglier la peau retirée, coupée en 2 sur la longueurla cervelle et la langue retirées blanchies et la peau retirée600 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 émincés3 feuilles de laurier1 cuiller à café de fleur de thym1 tête d'ail non épluchée coupée dans l'épaisseurdes herbes (persil simple cerfeuil etc)2 bouteilles de vin de Cahors (ou tannique)20 cl de bon vinaigre de vin8 g de mignonnette de poivre20 g de sel

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

Prep 20 min

Cook 120 min

Rest 36h

Total 38h20

Ingredients

Wild boar head (head) for two terrines:

1 wild boar head with skin removed, cut in half lengthwise
the brain and tongue removed, blanched and skin removed
600 g of pork throat meat (or wild boar)
4 fresh pork feet cut in half (or wild boar)
3 onions, 2 carrots and 4 shallots sliced
3 bay leaves
1 teaspoon of thyme flowers
1 head of garlic unpeeled cut lengthwise
herbs (parsley, chervil etc)
2 bottles of Cahors wine (or tannic)
20 cl of good wine vinegar
8 g of ground pepper
20 g of salt

Step-by-step directions

The day before
1/ Soak your boar head halves in water for 12 hours, changing the water every 3 hours.
The same day
2/ In a very large pot, place the 2 head halves, the pork feet halves, the pork meat, the tongue, then add the sliced onions, carrots and shallots, the head of garlic cut in half, the thyme, the bay leaf, the red wine, the vinegar, cover with water exceeding the meat level by at least 5cm.
3/ Bring to a boil, add the pepper and salt.
4/ Cook at a very low boil for 3 hours, skimming off the impurities that rise to the surface as you go.

1- Your recipe ingredients are now cooked. Carefully remove your pieces of meat using a skimmer and place them on a tray, strain your sauce gently through a fine sieve (chinois) and return it to reduce until it takes on a syrupy appearance.
6/ Now it's your turn,
On your cutting board and while the meat is still hot, remove all the cooked pieces around the 1/2 heads then the feet by removing the meat around the bones.
When you have all these cooked meats in front of you, cut them into large cubes and mix them well together.
Finishing
Line your cake molds with lard strips on the bottom and sides (teflon or flexipan) so they reach to the top, add a little cooking liquid then cover with a little cooking juice, remett