1
Prepare the oven and bain-marie
10 min
Preheat the oven to 180°C. Bring a kettle or saucepan of water to a simmer for the bain-marie. Lightly butter a terrine mould or loaf tin.
Wild boar
France
Pâté de sanglier aux noisettes et au cognac
Une terrine rustique et raffinée à la fois, où le caractère du sanglier est adouci par la gorge de porc, relevé d’échalote, de cognac et de noisettes croquantes.
25 min preparation
120 min cooking
145 min total
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Overview
Un grand classique de chasse revisité en terrine
Ce pâté de sanglier s’inspire des terrines françaises traditionnelles. La gorge de porc apporte le gras nécessaire à une texture fondante, tandis que le cognac et le vin blanc soutiennent les arômes puissants du gibier. Servi bien froid après un temps de repos, il développe toute sa profondeur et se tranche nettement pour un buffet, une entrée ou un déjeuner campagnard.
Preparation
25 min
Cooking
120 min
Total time
145 min
Servings
10
Marinade
No
Difficulty
Not specified
Ingredients for 10 people
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
carne picada
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Ingredients
For 10 servings
-
Minced wild boar
well chilled
500 g -
Minced pork jowl
or fatty pork belly, finely minced
500 g -
Onion
finely sliced or minced
1 unidade -
Shallots
finely minced
50 g -
redcurrant jelly
for binding
30 g -
Eggs
large
2 unidades -
Dry white wine
about 6 cl
60 ml -
Cognac
about 4 cl
40 ml -
Hazelnuts
roughly chopped, lightly toasted if desired
70 g -
Fine salt
about 1 tsp, adjust to taste
8 g -
red wine
freshly ground
1 g -
red wine vinegar
for the terrine mould
10 g -
Not specified
1 unidade
Preparation
Recipe steps
2
Prepare the aromatics
5 min
Finely mince the onion and shallots. If you want a softer, sweeter result, sauté them for 3 to 4 minutes over low heat in a little fat until translucent, then let cool completely before mixing.
3
Make the pâté mixture
5 min
In a large chilled bowl, combine the minced wild boar and minced pork jowl. Add the eggs, onion, shallots, white wine, cognac, chopped hazelnuts and flour. Season with salt and black pepper, then mix thoroughly until the filling becomes homogeneous and slightly sticky.
4
Fill the terrine
5 min
Transfer the mixture to the prepared terrine mould, pressing firmly to remove air pockets. Smooth the top. If using, place the bay leaves and thyme on top for fragrance.
5
Bake in a bain-marie
5 min
Set the terrine in a deep roasting pan. Pour hot water into the pan until it comes about halfway up the sides of the terrine. Bake for about 2 hours, or until the center reaches around 72°C and the pâté feels set.
6
Cool and rest
120 min
Remove the terrine from the bain-marie and let it cool to room temperature. Cover and refrigerate for at least 12 hours, ideally 24 hours, before slicing to allow the flavors to develop and the texture to firm up.
7
Step 7
720 min
Tips
Chef tips
- For the best texture, keep all meats and the mixing bowl very cold before preparation.
- If the wild boar is particularly lean, add a little extra fatty pork to prevent the pâté from drying out.
- Lightly toasting the hazelnuts intensifies their flavor and gives the terrine more character.
- Resting the pâté overnight is essential for clean slices and a fuller taste.
Plating
Plating tips
Serve the pâté well chilled or just slightly cool, sliced thickly with a hot knife wiped clean between cuts.
Accompany with cornichons, pickled onions and a strong country mustard.
Add toasted farmhouse bread or brioche for a more elegant presentation.
For a French charcuterie-style plate, garnish with a small salad of frisée or lamb’s lettuce.
Pairings
Accords gourmands
-
Country bread and cornichons
A classic, sharp and rustic pairing that balances the richness of the pâté.
-
Onion chutney
Its sweet-sour profile complements the deep game flavors beautifully.
-
Celeriac remoulade
Fresh, crisp and lightly tangy, it brings contrast and lightness.
-
Fig compote
A subtle sweet note works especially well with hazelnut and cognac.
Food & wine pairing
Accords vins
Servez ce pâté de sanglier avec un vin rouge souple mais structuré comme un Côtes-du-Rhône, un Chinon ou un Pinot Noir d’Alsace. Pour une approche plus traditionnelle, un vin de Loire légèrement évolué ou un Beaujolais Villages fonctionne très bien. Si vous préférez le blanc, choisissez un blanc sec ample, comme un Chardonnay peu boisé.
FAQ
Frequently asked questions
Can I make pâté de sanglier in advance?
Yes. It is even better made 1 day ahead, as the resting time improves both flavor and texture.
Can I replace the pork jowl?
Yes. Use fatty pork belly or another well-marbled pork trim. The fat is important to keep the pâté moist.
How long does pâté de sanglier keep?
Stored covered in the refrigerator, it keeps for 4 to 5 days.
Can I freeze it?
Yes. Freeze it well wrapped in slices or as a whole terrine for up to 2 months, then thaw slowly in the refrigerator.
Why cook it in a bain-marie?
The bain-marie provides gentle, even heat, which helps the pâté cook through without drying out or splitting.
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Reader reviews
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