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Wild Boar Terrine

Ingredients

Preparation

  • 1/2 lb (225 g) wild boar meat – cut into cubes and ground
  • 1/2 lb (225g) pig’s liver – cut into slices and ground
  • 1/3 lb breast of pork – cut into cubes and ground
  • 2 onions – peeled and finely chopped
  • 3 cloves of garlic – peeled and finely chopped
  • 1/3 cup dry white wine (some suggest red, others a dry Madeira)
  • Salt, pepper

Serves 10 – 12

The liver and garlic give this terrine a robust flavor.

Day Before

  1. Place the ground meats in a large bowl, add the onion and garlic and season with salt and pepper to taste.
  2. Stir in the wine, cover the bowl with plastic wrap and let marinate overnight.

Day of Preparation

  1. Preheat the oven to 350° (177 °).
  2. Line the terrine dish with caul fat following instructions given above. Place mixture in dish, filling only 3/4 full. Cover with lid, place in water bath and bake in the oven for 2 hours.
  3. For cooling and weighting, follow directions given in the recipe above.
The Gresigne was a royal hunting ground for several centuries and today four hunting clubs enjoy the “droit de chasse”, a “right” dating back to the French Revolution. There is also a 100 hectar wild boar breeding farm which replenishes the population of the forest every autumn.

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