Recipe for boar liver terrine

A recipe for boar liver terrine by our customer Mr. J.-L. Bastian.

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I´m not a pork butcher by trade, but I do like good food. I like to share, to make people happy, so I suppose that makes me a ""bon vivant"".
That is why I am taking advantage of the good relationship I have with tompress to offer you some very easy and very fast recipes.
You will see that there is no magic involved and if you can find enough meat, you will have jars of home made pâté for most of the year.

Boar liver terrine

A classic that I never get tired of! Easy to make and above all, a terrine recipe that can be stored in jars.

For 1 kg of boar liver (you can also use pork liver)
1 kg of lean meat, haunch or shoulder.
2 kg of pork lard
20 g. of salt and 2 g. of pepper
1 g. of nutmeg
½ glass of brandy or Armagnac

Put everything into the meat grinder with a n°4 plate and sterilise for 2 hours after boiling.

If you want to prepare a nice pâté to cook for Christmas, use a n°6 plate and a straining cloth.
Place your strainer in a mould, fill it with the mixture, fold over the cloth and freeze.
All that remains is to cook it in the oven for two hours at 200°C or in a bain-marie.

*These times apply to 1 kg do check if the meat is cooked with the tip of a knife: your pâté should not be pink and the blade should come out dry… If you want to cook a terrine without freezing, allow 60 to 90 minutes.
Be sure to keep it cold for at least 4-5 days, and take it out of the fridge 1 hour before eating it.

See my godiveaux sausages recipe.

Jean-Louis Bastian