The aromas emanating from this baking terrine are sure to tickle your appetite!
To make a wild boar terrine with Armagnac you will need:
Wild boar meat, pork belly, salt, fresh green pepper, black pepper, pink berries, nutmeg, shallot, garlic, bay leaf, egg, slices of hard bread soaked in milk and Armagnac.
Earth, terroir... terrine. The terrine carries rurality within it and it cannot be shared without generosity with good bread, pickles and vinegar onions.
The origins of the terrine
Let's go back in time ... The terrine, in the Middle Ages, was different from pâtés by its method of cooking. Indeed, it was cooked in an earthenware container (the terrine, which gave it its name), while the pâtés were stuffing stuffed in a dough (we spoke then of pastry!). The processes, cooking as preparations, then evolved with as a first turning point the invention of sterilization (canning) by Nicolas Appert in 1795, an invention which did not really enter into "house" transformation processes until the course of the twentieth century with in particular the watertight verrines, in glass, this time!
Realization of the wild boar terrine
Our wild boar terrine, we made it in a real terrine: a
ceramic terrine signed Emile Henry, exclusive developed for Tom Press. Its HR® ceramic (high resistance) guarantees traditional, gentle and thorough cooking. Its capacity allows the realization of a "small terrine" of, all the same, 1 kg. It's a pretty "honey" ceramic with a slightly vintage side that can go from the oven to any table, even in Sunday best. Dishwasher and freezer keep its integrity. This recipe requires the use of
a chopper equipped with a perfectly matched 8 mm grid to its preparation.
Ingredients of the wild boar recipe
350 g (approximately) of wild boar meat or other game
350 g (approximately) pork belly
1 pork strainer
1 tablespoon of fresh green pepper
1 teaspoon of pink berries
15 g of salt
2 g black pepper
4 cl of Armagnac
3 g of nutmeg
3 shallots
2 eggs
2 cloves garlic
3 slices of hard bread
Milk
Bay leaves
Preparation of the wild boar terrine
To obtain the texture of a good country terrine, with large pieces, install an 8 mm grid on your chopper. Once the meats are minced, in a salad bowl, add the peppers, pink berries, salt, ground nutmeg and Armagnac. Mix everything evenly. Cover the mince and let stand in the refrigerator at least overnight.
Preheat your oven to 100 ° C.
Put the bread to soften in the milk. Slice the shallots and brown them until they turn color.
In your preparation the day before add the crumbled bread, shallots and eggs. Mix your scrum well.
Pour it into the terrine, place 3 to 4 bay leaves on top then cover it with the strainer.
Bake it in a bain-marie for 10 to 15 minutes at 200 ° C to color it. Then lower the temperature of your oven: 100 ° C until the heart of the terrine reaches 70/80 ° C (after about 2 hours of cooking).
Tip for making a good terrine
To check that the seasoning of your terrine is to your taste, cook a small piece of your mince. Test and adjust if necessary.
Do you know that?
According to the appellations governed by the Code of Charcuterie Uses, is a "traditional" terrine (or pâté) if only milk, eggs or blood are used as binders and it is free of colorings. An "old-fashioned" terrine should, in addition, be made only with chilled meats.
>>> Find all our tips and recipes to make with choppers
