Easy boar terrine

Recipe: Easy boar terrine

Homemade terrines and pâtés recipe. Recipe for cooking wild boar in a terrine, marinated with a rib of Blaye overnight, the wine will lightly flavor the meat of the terrine. Wild boar paste terrine with the opening of the hunt the gift of my hunter friend, a beautiful piece of wild boar, I just have to prepare a homemade terrine for him.

Recipe ingredients

• Easy boar terrine recipe for 10 people
• 600 gr of wild boar
• 300 gr of loin ribs
• 200 gr of gorges
• 100 gr of chicken liver
• 150 gr smoked bacon
• 1 strainer
• 2 tablespoons of cognac
• 40 cl of Côte de Blaye
• 2 shallots
• 2 cloves garlic
• ½ bunch of parsley
• 3 sprigs of thyme
• 5 bay leaves
• 2 cloves
• 21.5 g fine salt
• 04.1 g of pepper

Instructions

1. Denote the wild boar and cut it into small pieces.
2. Bone the rib of loin and cut it into small pieces.
3. Peel and slice the carrots.
4. Peel the onion, shallots and garlic cloves, cut them into four
5. In a salad bowl, place the pieces of wild boar and pork, add bay leaf, thyme and vegetables.
6. Cover with Côte de Blaye wine, so that the flesh is covered.
7. Film and reserve in the refrigerator for 24 hours, stirring the meat a little.
8. Cut the pork throat into small pieces.
9. Wipe the marinated meats with food paper.
10. Chop the meat and the vegetables, then salt, add the spices, mix the meat and the spices well.
11. Mix by hand, kneading the meats well to distribute the salt and pepper.
12. I used a number 2 terrine.
13. Place the toilet at the bottom of your bowl, letting it protrude well.
14. Load your terrine with the macerated preparation until the middle of the terrine.
15. Place the smoked bacon bards in the middle of the terrine.
16. Finish filling your well-loaded terrine, then press with your fist, close with the terrine.
17. Bake in a cold oven at the start, in a bain-marie for 2 hours 15 minutes at 150 °.

Preparation time: 40 minutes
Cooking time: 2 hours 15 minutes
Number of people: 10
4 star rating: 1 review

What wine to drink with: Easy boar terrine

My favorite wine for this Côte de Blaye Grape variety recipe: Merlot, Cabernet Franc and Cabernet Sauvignon.
Temperature between 15 ° and 16 °

IngredientsMarinate the meatPlace the strainerFill halfPlace the smoked bellyReady to cookCookedZoom<img src="/wp-content/uploads/2021/09/8144964280889169004.jpg" class="aligncenter"