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Wild boar terrine with chestnuts
Wild boar terrine with chestnuts
Wild boar terrine with chestnuts is a delicious and rustic dish, perfect for autumn and winter meals. Here is a basic recipe to make this terrine:
Ingredients :
800 g of chopped wild boar meat
400 g chopped pork bacon
200 g cooked and peeled chestnuts
2 finely chopped shallots
2 cloves of crushed garlic
2 eggs
100 ml of red wine
2 tablespoons of brandy
1 teaspoon crushed juniper berries
1 teaspoon of fresh thyme
1 teaspoon of fresh rosemary
Salt and ground black pepper, to taste
Duck or pork fat for cooking
Instructions :
Preheat your oven to 160°C (320°F).
In a large bowl, mix the wild boar meat, pork bacon, shallots, garlic, red wine, cognac, juniper berries, thyme and rosemary. Season with salt and pepper to taste. Add the eggs and mix well until you obtain a homogeneous mixture.
Coarsely crush the cooked chestnuts and add them to the meat preparation. Mix gently to distribute the chestnuts evenly.
Lightly grease a terrine or cake mold and pour the meat mixture into it.
Pack the meat well into the terrine to eliminate air bubbles and smooth the surface.
Cover the terrine with a lid or aluminum foil and place it in a baking dish. Fill the dish with hot water to create a double boiler.
Cook the terrine in a bain-marie for about 1.5 to 2 hours, or until firm and cooked through.
Once cooked, remove the terrine from the oven and let it cool at room temperature for about 30 minutes. Then refrigerate it for at least 4 hours, or even overnight, to firm up.
Serve the sliced wild boar terrine with chestnuts, accompanied by pickles, whole-grain mustard and slices of fresh bread.
This terrine is delicious served as a starter with a crunchy green salad or as a main course with roasted vegetables or mashed potatoes. Enjoy your food !
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Wild boar terrine with chestnuts
Wild boar terrine with chestnuts is a delicious and rustic dish, perfect for autumn and winter meals. Here is a basic recipe to make this terrine:
Ingredients :
800 g of chopped wild boar meat
400 g chopped pork bacon
200 g cooked and peeled chestnuts
2 finely chopped shallots
2 cloves of crushed garlic
2 eggs
100 ml of red wine
2 tablespoons of brandy
1 teaspoon crushed juniper berries
1 teaspoon of fresh thyme
1 teaspoon of fresh rosemary
Salt and ground black pepper, to taste
Duck or pork fat for cooking
Instructions :
Preheat your oven to 160°C (320°F).
In a large bowl, mix the wild boar meat, pork bacon, shallots, garlic, red wine, cognac, juniper berries, thyme and rosemary. Season with salt and pepper to taste. Add the eggs and mix well until you obtain a homogeneous mixture.
Coarsely crush the cooked chestnuts and add them to the meat preparation. Mix gently to distribute the chestnuts evenly.
Lightly grease a terrine or cake mold and pour the meat mixture into it.
Pack the meat well into the terrine to eliminate air bubbles and smooth the surface.
Cover the terrine with a lid or aluminum foil and place it in a baking dish. Fill the dish with hot water to create a double boiler.
Cook the terrine in a bain-marie for about 1.5 to 2 hours, or until firm and cooked through.
Once cooked, remove the terrine from the oven and let it cool at room temperature for about 30 minutes. Then refrigerate it for at least 4 hours, or even overnight, to firm up.
Serve the sliced wild boar terrine with chestnuts, accompanied by pickles, whole-grain mustard and slices of fresh bread.
This terrine is delicious served as a starter with a crunchy green salad or as a main course with roasted vegetables or mashed potatoes. Enjoy your food !