Recipe: Wild boar pâté and crusted guinea fowl
Recipe for wild boar pâté en croute, here I married it with guinea fowl, it’s more end-of-year celebrations, I used mini pâté en croute molds, just for the aperitif. The homemade pâtés in crust always have a great effect for a dinner aperitif. I used guinea fowl thighs that my bite directly boned me, a little lazy the chef on this one. Pâté of wild boar and crusted guinea fowl, for the aperitif, I will serve it with a red with enough character.
- Recipe boar pâté in crust for: 1 mini mold of 30 cm
- 300 g of wild boar
- 100 g of guinea fowl
- 250 g of throat
- 3 sprigs of fresh thyme
- 1 carrot
- 3 shallots
- 37.5 cl dry white
- 350 g shortcrust pastry
- 11 g home cooking spicy salt
- 1 packet of jelly
- Trim the boar and cut it into large cubes.
- Cut the throat into a large cube.
- Cut the fillet of guinea fowl into strips
- Peel the shallots and carrot.
- Reserve the wild boar and throat in a salad bowl, then cover with white wine.
- Add the sliced carrot and halved shallots.
- Sprinkle with thyme.
- Film the salad bowl and let stand in the refrigerator for 24 hours.
- Mix the meat, then drain the marinade.
- Weigh salt and pepper.
- Chop meat with a medium grill.
- Add 100 g of marinade while stirring
- Roll out the shortcrust pastry.
- Distribute the dough in the pie crust mold without piercing it.
- Fold the dough over the edges of the mold.
- Fill the mold with the stuffing.
- Close with the lid, weld with a brush and water.
- Pass an egg yolk over the shortcrust pastry.
- make a fireplace on top of the pâté.
- Bake in a hot oven at 180 ° for 45 minutes.
- Let the pâté cool before unmolding.
- Heat the water for the gelatin, follow the instructions on the package.
- Let cool or cool the gelatin, then pour into the pâté en croute in several batches.
Number of people: 1 mini mold of 30 cm
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 of wild boar and crusted guinea fowl
My favorite wine for this Moulis en Médoc recipe. Grape variety: Cabernet Sauvignon; Merlot; Little Verdot
Temperature between 16 ° and 17 °
Cut the doughCut the fillet into stripsMarinate the meatChop the meatMix the meatsSalt and spicesFill the mold halfwayAdd the filletsFinish with the stuffingCookedMelt the jellyZoomSlice the pâté<img src="/wp-content/uploads/2021/09/7988263147511848140.jpg" class="aligncenter"