Recipe: Terrine de Campagne

Name: Terrine de Campagne
Prep time: 20 min
Cook time: 120 min
Total time: 4460 min
Ingredients: Pour une grosse terrine en porcelaine ou en terre cuite :500 g de viande d'échine de porc fermier500 g de viande de gorge de porc fermier350 g de foie de porc bien déveiné et épluché50 g de lard gras coupés en petits dés2 œufs entiers2 oignons épluchés3 gousses d'ail dégermées1 botte de persil simple propre5 cl de cognacthym et laurierBardes finesAssaisonnements25 g de sel fin mélangé avec 4 g de 4 épices5 g de poivre noir moulu, 3 g de poudre de gingembre et 5 g de sucre semoule

By chef patrick ★ ★ ★ ★ ★ 4.7/5 (44 reviews) Starters

Prep 20 min

Cook 120 min

Rest 72h

Total 74h20

The terrine de campagne is a traditional dish in French cuisine, which is generally prepared with fresh ingredients such as pork meat, vegetables and spices

Ingredients

For a large terrine in porcelain or earthenware:
500 g of farm pork shoulder meat
500 g of farm pork neck meat
350 g of pork liver well deveined and trimmed
50 g of fat bacon cut into small cubes
2 whole eggs
2 peeled onions
3 garlic cloves degerminated
1 bunch of fresh flat parsley
5 cl of cognac
thyme and bay leaf
Thin strips of fat
Seasonings
25 g of fine salt mixed with 4 g of 4 spices
5 g of ground black pepper, 3 g of ginger powder and 5 g of caster sugar

Step-by-step directions

The night before:

1- In a large bowl, pass through a grinder with medium setting your meats (keeping a small piece) your piece of liver, your onions, your garlic cloves and finally your bunch of flat parsley and then pass your small piece of meat kept to clean the conduit of your machine.

2- Sprinkle with your seasoning, then add your 2 eggs, your cognac and your small cubes of bacon, then mix well.

3- Place two bay leaves and a sprig of thyme on top, cover with plastic wrap and refrigerate overnight.
The Next Day:

4- Preheat your oven to 230°(th7).

5- In your terrine at the bottom, install your thin strips of fat then mold your pâté mixture, you will remove thyme and bay leaf, then put strips of fat on top, put your lid then cook in the middle of the oven for 20 minutes, then lower your oven to 170°(th 6) and let cook for 1 hour 30 minutes.

6- Then remove your terrine and let it rest covered until completely cooled then refrigerate it and start serving after three days.
As you can see, this is not a very "academic" recipe but make it one day and you will tell me about it afterwards.
If you unmold it then this recipe will become a pâté since the word terrine only applies when preparations are served in it.
Another thing: the old-timers (like my father) made a Lut (luting a reference point) which is a mixture of flour and water to seal these terrines, it was especially because at that time often the lids were not as hermetic as those nowadays.

Porc Terrines Pâtés Pâté de campagne Pique-nique