Garenne terrine

Recipe: Garenne terrine

Recipe Wild terrine, not always easy to find wild wilderness, I had to use my knowledge. It was therefore a friend, Jean Michel, who introduced me to Claude the king of animals in our region, from pigeons to wild black pigs, he is the one to contact. I like to make my homemade terrines, I can no longer buy industrial terrines. I also like to serve them with homemade condiments, onions, mushrooms, cherry tomatoes, mirabelle plums. It is always a great pleasure to present a homemade terrine, I will of course have many others to present to you. But the wild terrine will remain in my mind, already with the visit to Claude, but in addition it was served at the wedding of my goddaughter Mélanie. 1398

Recipe ingredients

Terrine de garenne recipe for 8 people:
1 garenne (boneless 550 gr)
1 nice shallot
15 cl of liquid cream
6 cl of cognac
500 gr of pork loin
500 gr of pork throats
250 gr of chicken liver
200 gr of ham
Salt 16 g per kilo
Pepper 2 g per kilo
1 carrot
2 sprigs of thyme
35 cl Dry white wine

Instructions

Bone the warren.
Cut the meat into strips
Cut the loin and throat into large pieces.
Peel the shallots then roughly chop.
Peel and roughly chop the carrot;
Pour the meats and vegetables into a salad bowl.
Add the sprigs of thyme.
Pour the cognac directly over the meat.
Cover with dry white wine.
Close with a film and let stand for 2 days in the bottom of the refrigerator.
Sponge the wild mushroom two days later and set aside.
Chop the rest of the meat.
Sear the garenne in a little olive oil.
Mix the garenne with the minced meat, the liver and the shallot.
Weigh the meats, then season with salt and pepper.
Whip the whipped cream, then add it to the meat.
Pour the meat without tamping it too much into an earthenware mold.
Bake in the oven for 1 hour then remove the cover and cook for another 30 minutes at 180 °