Wild Boar Terrine
- 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.
- Place the ground meats in a large bowl, add the onion and garlic and season with salt and pepper to taste.
- Stir in the wine, cover the bowl with plastic wrap and let marinate overnight.
Day of Preparation
- Preheat the oven to 350° (177 °).
- 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.
- 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.