Recipe: Wild boar pâté
Recipe for wild boar pâté, Philippe was making room in his freezer, like most hunters with the opening of the hunt. I am not a hunter and not even at all, on the other hand I love game in sauce, terrine, barbecue, and luckily I have some friends who are hunters and fishermen, who provide me in exchange for some terrines. I got a pheasant, but it will be for another recipe. I also have a leg of venison to see later. Normally the mushroom season shouldn’t be very far away …
- Wild boar recipe for 4 terrines:
- 1 leg of wild boar, about 2 kg of meat
- 1,500kg of pork throat
- 500g of fresh breast
- 2 carrots
- 2 bunches of thyme
- 2 cloves garlic
- 1 small onion
- 16 gr of salt per kilo of meat
- 3 gr of pepper per kilo of meat
- Crépinette (optional)
- 1 bottle of Beaune rouge
- Bone the leg.
- Denote the boar and cut it into small pieces.
- Cut the pork throat into cubes.
- Cut the fresh breast into 4 slices.
- Peel and cut the carrots into slices.
- Peel the onion and cut it into quarters.
- Peel the garlic cloves.
- In a large salad bowl, arrange the pieces of wild boar and throat.
- Add the vegetables.
- Cover with full-bodied red wine, all the flesh should be covered.
- Film with cling film and place in the refrigerator for 24 hours or better 48 hours.
- Weigh the meat.
- In a large salad bowl, chop the wild boar and throat as well as all the vegetables in the marinade.
- Mix by hand, salt and pepper.
- Respecting the salt and pepper dosages is really important for the balance of your terrine.
- Add the juice from the marinade.
- Place your strainer at the bottom of the earthenware terrines, taking care to cut just before the top of the terrine.
- Place the stuffing at the bottom of the terrine without tamping too much.
- Cover with the sliced bacon.
- Bake in a cold oven at the start, in a bain-marie for 1h30 at 180 °, without cover.
- Once cooked, collect the juice from the terrine, leave to cool in the refrigerator.
- The next day remove the white fat, then heat the jelly and pour it into the terrine.
Preparation time: 40 minute (s)
Cooking time: 120 minute (s)
Number of people: 4 beautiful terrines
4 star rating: 1 review
I accompanied my wild boar pâté with pickled cherries.
What wine to drink with: Pâté au sanglier
My favorite wine for this recipe: Beaune Grape Pinot Noir
Temperature between 16 ° and 17 °
Wild boarBoneless meatpork loinMarinaded vegetablesLeave to marinate for at least 24 hoursChop the meatSpice and saltReady-to-cook terrineCooked terrinesZoom<img src="/wp-content/uploads/2021/09/6935841693468012691.jpg" class="aligncenter"