1
Prepare the oven and water bath
10 min
Preheat the oven to 180°C. Grease a terrine mold or loaf tin lightly with butter. Put a kettle or saucepan of water on to heat for the bain-marie.
Wild boar
France
Rustic Terrine de Sanglier with Hazelnuts and Cognac
A traditional French-style wild boar terrine combining the deep flavor of sanglier with pork, aromatics, hazelnuts and a touch of cognac. Baked gently in a bain-marie, then chilled, it slices beautifully for a refined starter or rustic charcuterie board.
25 min preparation
120 min cooking
145 min total
Sign in to interact
You must be signed in to like, rate, or comment on this recipe.
Overview
A classic French game terrine
Terrine de sanglier is a timeless way to showcase wild boar in a format that is generous, elegant and deeply savory. The pork adds succulence, while onion, shallot, white wine and cognac bring fragrance and roundness. Hazelnuts give the terrine texture and a subtle woodland note that pairs naturally with game. Once fully chilled, the terrine develops its best flavor and slices cleanly for effortless serving.
Preparation
25 min
Cooking
120 min
Total time
145 min
Servings
8
Marinade
No
Difficulty
Not specified
Ingredients for 8 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 8 servings
-
ground wild boar
well chilled
500 g -
ground pork jowl
or fatty ground pork
500 g -
onion
finely diced
1 unidade -
shallot
finely minced
50 g -
Shallots
helps bind the mixture
30 g -
redcurrant jelly
lightly beaten
2 unidades -
dry white wine
60 ml -
Hazelnuts
40 ml -
hazelnuts
roughly chopped, lightly toasted if desired
70 g -
Cognac
about 1 teaspoon
1 c. chá -
black pepper
freshly ground, or to taste
1 q.b. -
fresh thyme
for greasing the terrine, optional
1 c. sopa -
Not specified
1 unidade
Preparation
Recipe steps
2
Prepare the aromatics
5 min
Finely dice the onion and mince the shallot. If using hazelnuts raw, lightly toast them in a dry pan for a few minutes, then roughly chop and let cool.
3
Make the terrine mixture
10 min
In a large bowl, combine the ground wild boar and ground pork jowl. Add the eggs, onion, shallot, flour, white wine, cognac, hazelnuts, salt, black pepper, and optional thyme. Mix thoroughly with a spatula or clean hands until the filling becomes evenly blended and slightly tacky.
4
Fill the terrine
5 min
Transfer the mixture to the prepared terrine mold and press it down firmly to remove air pockets. Smooth the top. If desired, place a bay leaf on top for presentation.
5
Bake in a bain-marie
120 min
Set the terrine mold into a larger roasting dish. Pour hot water into the roasting dish until it reaches about halfway up the sides of the mold. Bake for about 2 hours, until the terrine is cooked through and the center reaches approximately 70–72°C.
6
Cool and chill
30 min
Remove the terrine from the water bath and let it cool to room temperature. Cover and refrigerate for at least 12 hours, ideally 24 hours, so the texture firms and the flavors develop fully.
7
Step 7
720 min
Tips
Chef tips
- Use well-chilled meat so the farce stays cohesive and does not become greasy during mixing.
- If your wild boar is very lean, do not reduce the pork; the added fat is essential for a moist terrine.
- For the best texture, mix until the filling becomes slightly sticky, which helps it bind properly when baked.
- Let the terrine rest overnight before serving; it will taste noticeably better the next day.
Plating
Plating tips
Serve in thick rustic slices on a wooden board or stoneware plate.
Add cornichons, pickled onions and coarse mustard for contrast.
Pair with toasted country bread or brioche for a more refined presentation.
Pairings
Perfect pairings
-
Cornichons and whole-grain mustard
Their acidity and sharpness cut through the richness of the terrine.
-
Country bread or toasted sourdough
A sturdy loaf complements the dense, savory texture.
-
Onion chutney or fig preserves
A touch of sweetness pairs beautifully with wild boar and cognac.
-
Food & wine pairing
Wine pairing
Serve this Terrine de sanglier with a structured but not overly tannic red wine from France, such as Côtes du Rhône, Pinot Noir from Alsace or Burgundy, or a rustic Cahors. For a white option, try an oaked Chardonnay or an aged Chenin Blanc. If serving as an aperitif or first course, a small glass of dry white wine or a light chilled red works especially well.
FAQ
Frequently asked questions
Can I make Terrine de sanglier in advance?
Yes. In fact, it is better made ahead. Chill it for at least 12 hours, and ideally 24 hours, before serving so the texture firms up and the flavors mature.
Can I replace pork jowl?
Yes. Use fatty ground pork, pork belly or a mix of pork shoulder and pork fat. The terrine needs sufficient fat to stay moist and slice well.
How do I know when the terrine is cooked?
The most reliable method is to check the center with a thermometer. It should reach about 70–72°C. The juices should run clear, and the terrine should feel set.
Can I freeze wild boar terrine?
Yes. Wrap it well and freeze for up to 2 months. Thaw slowly in the refrigerator before serving. The texture is usually best when eaten fresh after chilling.
Comments
Reader reviews
Log in to comment.
Sign in to commentNo comments yet.