Recipe: Pistachio Wild Boar Terrine

Name: Terrine de sanglier pistachée
Prep time: 15 min
Cook time: 90 min
Total time: 4425 min
Ingredients: Une Terrine de sanglier pistachée dans une terrine haute en porcelaine (15 x 8) :1 kg de viande sanglier* dégraissée160 g de lard gras coupé en petits dés360 g de lard gras (pour la farce)350 g de bardes de lard40 cl de vin de Cahors70 g de pistaches mondées et concassées grossièrement*1 œuf15 g de fécule de pomme de terre ou une poignée de mie de painMarinade :2 échalotes hachées1 gousse d'ail dégermée et hachée12 g de sel fin6 g de gélatine en poudre3 g de poivre blanc en poudre5 à 6 g de fleur de thym1 œuf entierDéco de la terrine : quelques baies de genièvre et 2 feuilles de laurier

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 15 min

Cook 90 min

Rest 72h

Total 73h45

Ingredients

A Pistachio Wild Boar Terrine in a high porcelain terrine (15 x 8):
1 kg of trimmed wild boar meat*
160 g of fatty bacon cut into small dice
360 g of fatty bacon (for the forcemeat)
350 g of bacon strips
40 cl of Cahors wine
70 g of blanched pistachios roughly crushed*
1 egg
15 g of potato starch or a handful of bread crumbs

Marinade:

2 chopped shallots
1 garlic clove, degerminated and chopped
12 g of fine salt
6 g of powdered gelatin
3 g of white pepper powder
5 to 6 g of thyme flowers
1 whole egg
Terrine decoration: a few juniper berries and 2 bay leaves

Step-by-step directions

The Day Before:

1- In a mixing bowl, place your meat cut into large dice, the chopped shallots, garlic, spices, starch (or bread crumbs) the 360 gr of bacon cut into large cubes and pour your wine, stir well, cover and refrigerate for 18 hours.
The Next Day:

2- Preheat your oven to 180°(th6).

3- In a well-chilled mixing bowl, quickly grind through a meat grinder with medium blade all the marinade elements.

4- Then add the whole egg, powdered gelatin, the small bacon dice and the pistachios, and with a wooden spatula, work this forcemeat vigorously for two minutes.

5- Line your terrine with the bacon strips so they overhang by about 5 cm, then fill with the forcemeat to the top, fold them over the top, add your 2 bay leaves and juniper berries, cover and cook in a water bath at mid-oven for 1 hour 10 minutes.

6- Remove your terrine, take off the lid, place a small board on top with a 500 gr weight, wait for it to cool.

7- Put in the refrigerator, leave it for two days, then after removing the board, you can start enjoying it.
Of course, if you had some truffle dice to add, then...

Terrines Pâtés Sanglier Pistaches Terrines et pates