Wild boar terrine with cranberries

Recipe Wild boar terrine with cranberries

Instructions

Recipe for wild boar terrine with cranberries, a young acquaintance offered me a half boar boar, I who am not a hunter, I jumped at the opportunity. He arrived one evening with an enormous plastic crate and the completely cut animal inside, what happiness. Frankly it was really a beautiful beast, all fresh without any hair of fat, a wonderful meat, red. I had never approached a young boar, but just seeing him, I knew I was going to surpass myself. Here is my first recipe with the beast, Wild boar terrine with cranberries. I chose these Canadian fruits for Christmas, they are well colored and generous in flavor, without being too sweet. Some pickled mushrooms and I must have some cherries left too, and here is a nice homemade starter for the end of the year celebrations. To bring the holiday touch, I will put the wild boar terrine with cranberries directly on the table so that everyone can cut a more or less generous slice according to their whims.

Recipe ingredients:

• Wild boar terrine with cranberries recipe for 4 kg of terrine:
• 2kg of wild boar
• 800 gr of pork throat
• 500 g of smoked bacon
• 125 gr of cranberries
• 100 gr of armagnac
• 1 bottle of gamay
• 15 gr of salt per kilo
• 200 gr of finely sliced smoked bacon.
• 1 gr of pepper per kilo
• 5 juniper berries
• ½ nutmeg
• 5 bay leaves
• 1 bard the size of the terrines

Instructions

1. Trim the meats, then cut into small cubes to facilitate chopping.
2. Place the meat in a bowl.
3. Pour in the wine so that all the meat is marinated.
4. Add the bay leaves and juniper berries.
5. Place in the refrigerator for 24 hours
6. Macerate the cranberries in the armagnac.
7. Drain the meat and reserve the marinade.
8. Reserve 300 gr of meat and cut into small cubes
9. Chop the rest with a medium rack.
10. Weigh all the meat.
11. Salt and pepper.
12. Grate the nutmeg.
13. Add the cranberries and armagnac.
14. Mix well with your hands.
15. Cut the bard to the bottom dimensions of the terrine, then line with the bard.
16. Place the slices of smoked bacon on the sides of the terrine.
17. Fill the terrine with the marinated stuffing, tamp a little with your hand.
18. Place the bay leaves on top of the terrine.
19. Place in a cold water bain-marie, then in the oven.
20. Bake at 120 ° cold start for:
21. The big one of 2,400 kg 3 hours 30,
22. The average of 0.700 kg 2 hour
23. The little one of 0.250 kg 1 hour 30
24. Cooking at around 62 ° to the core, if you have a probe
25. Leave the terrine to cool on a window outside overnight.
26. Let the terrine rest for a short week in the back of your refrigerator.

Preparation time: 60 minutes
Cooking time: 180 minutes
Number of people: 3 terrines
4 star rating: 1 review

What wine to drink with: Wild boar terrine with cranberries

My favorite wine for this recipe: Gamay Cépage Gamay
Temperature between 08 ° and 10 °

Keep a part to cut them with a knifeWeigh the meatChop the meatDip the cranberries in ArmagnacSalt and pepperBarder of smoked brisket<img src="/wp-content/uploads/2021/09/6784313363433054283.jpg" class="aligncenter"