A rich, rustic wild boar terrine blended with pork, shallots, hazelnuts, white wine and Cognac, then baked gently in a water bath until tender and sliceable. Ideal for a starter, picnic spread or cold buffet.
Sign in to interact
You must be signed in to like, rate, or comment on this recipe.
Overview
Preparation
25 min
Cooking
120 min
Total time
145 min
Servings
10
Marinade
No
Difficulty
Intermediate
Ingredients
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
carne picada de javali
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
Quantities update automatically.
portions
Preparation
10 min
Preheat the oven to 180°C / 350°F. Lightly butter a 1.2 to 1.5 litre terrine or loaf tin. If using bacon or caul fat, line the terrine neatly, leaving enough overhang to fold over the top later.
10 min
Finely dice the onion and mince the shallots. In a small pan over medium heat, soften the onion and shallots in a little butter or oil for 5 to 6 minutes until translucent but not browned. Add the garlic for the final 30 seconds, then let the mixture cool slightly.
10 min
In a large chilled bowl, combine the ground wild boar and ground pork. Add the eggs, flour, white wine, Cognac, cooled onion mixture, hazelnuts, thyme, parsley, salt, pepper and allspice if using. Mix thoroughly with clean hands or a sturdy spatula until the mixture becomes cohesive and slightly sticky.
5 min
Cook a small spoonful of the mixture in a pan, taste it, and adjust the seasoning if needed. This step is essential for a well-balanced terrine.
120 min
Pack the meat mixture firmly into the prepared terrine, pressing out any air pockets. Smooth the top and fold over the bacon if using. Lay the bay leaves on top and cover with the lid or a double layer of foil.
Place the terrine in a deep roasting pan and pour in enough hot water to come halfway up the sides. Bake for about 2 hours, or until the center reaches 68 to 70°C / 154 to 158°F and the juices run mostly clear.
5 min
Remove the terrine from the water bath and let it cool to room temperature. If desired, place a light weight on top for a denser texture. Refrigerate for at least 8 hours, preferably overnight, before slicing.
Tips
Plating
Pairings
Cornichons and pickled onions
Their acidity cuts through the richness of the terrine.
Toasted country bread
A sturdy loaf provides texture and makes the terrine easy to serve as a starter or lunch dish.
Wholegrain or Dijon mustard
A sharp mustard enhances the game flavor without overpowering it.
Fig chutney or onion jam
A touch of sweetness pairs beautifully with wild boar and hazelnuts.
Food & wine pairing
FAQ
A terrine is usually cooked and served in the dish it is baked in, while pâté is a broader term that can refer to several kinds of meat spreads or forcemeats. This recipe is a country-style wild boar terrine that also falls under the pâté family.
Yes. In fact, it is better made at least one day in advance. Chilling overnight improves both the flavor and the texture.
Yes. Wrap it well or store it in an airtight container and freeze for up to 2 months. Thaw slowly in the refrigerator before serving.
Armagnac, brandy or even a splash of dry sherry can work well. If you prefer to avoid spirits, replace it with additional white wine.
Comments
Reader reviews
Log in to comment.
Sign in to commentNo comments yet.