Crusted boar pâté

Recipe: Crusted boar pâté

Recipe for boar pâté in a crust, nothing like starting an evening with a homemade pâté en croute, we have accompanied it with a white not too dry.

Recipe ingredients

• Recipe for 1 mini mold of boar pâté in crust of 30 cm:
• 300 g of wild boar
• 250 g of throat
• 3 sprigs of fresh thyme
• 1 carrot
• 3 shallots
• 37.5 cl Arbois Pupillin
• 350 g shortcrust pastry
• 11 g home cooking spicy salt

Instructions

1. Trim the boar and cut it into large cubes.
2. Cut the throat into a large cube.
3. Peel the shallots and carrot.
4. Reserve the wild boar and throat in a salad bowl, then cover with white wine.
5. Add the carrot cut into slices and the shallots cut in half.
6. Sprinkle with thyme.
7. Film the salad bowl and let stand in the refrigerator for 24 hours.
8. Mix the meat, then drain the marinade.
9. Weigh salt and pepper.
10. Chop meat with a medium grill.
11. Add 100 g of liquid marinade while stirring
12. Roll out the shortcrust pastry.
13. Distribute the dough in the pie crust pan without piercing it.
14. Fold the dough over the edges of the mold.
15. Fill the mold with the stuffing.
16. Close with the lid, weld with a brush and water.
17. Pass an egg yolk over the shortcrust pastry.
18. make a fireplace on top of the pâté.
19. Bake in a hot oven at 180 ° for 45 minutes.
20. Let the pâté cool before unmolding.
21. I served it with pickled plums from last year

Preparation time: 40 minute (s)
Cooking time: 45 minute (s)
Number of people: 1 mini mold
4 star rating: 1 review

What wine to drink with: Pâté de boar en croute

My favorite wine for this Moulis en Médoc recipe. Grape variety: Cabernet Sauvignon; Merlot; Little Verdot
Temperature between 16 ° and 17 °

Marinade After 24 hours Wring out the meat Pastry Fill the mold Make a funnel Jelly To cut