Wild boar terrine with armagnac

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Wild boar terrine with armagnac

 Wild boar terrine with armagnac

Ingredients  Wild boar terrine with armagnac

Number of persons




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2 kg of wild boar (leg or shoulder)

2 kg of pork (throat fat)

8 shallots

6 tablespoons of chopped parsley

4 whole eggs

2 glasses of milk

20 cl of armagnac

60 g of salt and 12 g of pepper

Pork and a little rind

Thyme and bay leaf

1 onion

4 cloves of garlic

1 bottle of white wine

1 carrot , sliced

1 stalk of celery , cut into small pieces

1 black peppercorn

3 bay leaves

3 sprigs of thyme

3 tablespoons of olive oil

1 spoon of coarse salt

Preparation  Wild boar terrine with armagnac

Total time : 2h45

Preparation: 45 min

Cooking: 2 hours

Cut the wild boar into regular pieces of 5/5 cm.

Put it in a large salad bowl with the ingredients, cover with the wine, pour in the olive oil, and let stand in the fridge for 12 hours (but not in the fridge!).

Drain the wild boar and filter the marinade, set aside.

Chop the two meats with a grill with large holes. Slice the shallots and the parsley; add this mixture, the eggs, the milk, salt and pepper and stir well with a spatula.

Pour the armagnac, and finish mixing everything.

Take two beautiful terrines, put the bard in the bottom of each of them, fill them with the stuffing, place on each 3 or 4 pieces of thyme with 2 bay leaves, as well as 2 strips of rind of 2 cm long. wide

Drizzle half a glass of marinade over each.

The cooking :

Preheat the oven to 150 ° C (thermostat 5), with water in a dish.

Place the terrines on a wire rack, and cook for 2 hours. Control the cooking: when the temperature in the heart of the terrines is 80 ° C, you can take them out and leave to cool.

Enjoy your meal !

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