Recipe Wild boar terrine with cranberries
Instructions
Recipe for wild boar terrine with cranberries, a young acquaintance offered me a half boar boar, I who am not a hunter, I jumped at the opportunity. He arrived one evening with an enormous plastic crate and the completely cut animal inside, what happiness. Frankly it was really a beautiful beast, all fresh without any hair of fat, a wonderful meat, red. I had never approached a young boar, but just seeing him, I knew I was going to surpass myself. Here is my first recipe with the beast, Wild boar terrine with cranberries. I chose these Canadian fruits for Christmas, they are well colored and generous in flavor, without being too sweet. Some pickled mushrooms and I must have some cherries left too, and here is a nice homemade starter for the end of the year celebrations. To bring the holiday touch, I will put the wild boar terrine with cranberries directly on the table so that everyone can cut a more or less generous slice according to their whims.
Recipe ingredients:
- Wild boar terrine with cranberries recipe for 4 kg of terrine:
- 2kg of wild boar
- 800 gr of pork throat
- 500 g of smoked bacon
- 125 gr of cranberries
- 100 gr of armagnac
- 1 bottle of gamay
- 15 gr of salt per kilo
- 200 gr of finely sliced smoked bacon.
- 1 gr of pepper per kilo
- 5 juniper berries
- ½ nutmeg
- 5 bay leaves
- 1 bard the size of the terrines
Instructions
- Trim the meats, then cut into small cubes to facilitate chopping.
- Place the meat in a bowl.
- Pour in the wine so that all the meat is marinated.
- Add the bay leaves and juniper berries.
- Place in the refrigerator for 24 hours
- Macerate the cranberries in the armagnac.
- Drain the meat and reserve the marinade.
- Reserve 300 gr of meat and cut into small cubes
- Chop the rest with a medium rack.
- Weigh all the meat.
- Salt and pepper.
- Grate the nutmeg.
- Add the cranberries and armagnac.
- Mix well with your hands.
- Cut the bard to the bottom dimensions of the terrine, then line with the bard.
- Place the slices of smoked bacon on the sides of the terrine.
- Fill the terrine with the marinated stuffing, tamp a little with your hand.
- Place the bay leaves on top of the terrine.
- Place in a cold water bain-marie, then in the oven.
- Bake at 120 ° cold start for:
- The big one of 2,400 kg 3 hours 30,
- The average of 0.700 kg 2 hour
- The little one of 0.250 kg 1 hour 30
- Cooking at around 62 ° to the core, if you have a probe
- Leave the terrine to cool on a window outside overnight.
- Let the terrine rest for a short week in the back of your refrigerator.
Preparation time: 60 minutes
Cooking time: 180 minutes
Number of people: 3 terrines
4 star rating: 1 review
What wine to drink with: Wild boar terrine with cranberries
My favorite wine for this recipe: Gamay Cépage Gamay
Temperature between 08 ° and 10 °
Keep a part to cut them with a knifeWeigh the meatChop the meatDip the cranberries in ArmagnacSalt and pepperBarder of smoked brisket<img src="/wp-content/uploads/2021/09/6784313363433054283.jpg" class="aligncenter"