Recipe of the terrine of Corsican wild boar

Nothing better than a home-made terrine, but not just any terrine, the Corsican-style boar terrine, a quality, texture and taste to meet your expectations.

Based on game, it has been part of Corsica's gastronomic heritage for a very long time. We thus reveal to you today the recipe of a successful terrine. First of all, the secret lies in the selection of quality products, the realization of a good marinade and the respect of the cooking time. Secondly... Put some love in it! Let's go, for this recipe we need... Don't hesitate to give your opinion. Buon appetitu !

Ingredients for 10 to 12 persons

• 500g boar meat (shoulder)
• 250g of pork loin
• 250g of panzetta (smoked breast)
• 8 bards of bacon
• 1 large onion
• 2 cloves of garlic
• 75 cl of red wine
• thyme
• laurel
• parsley
• 18g of salt
• 5g of pepper

Preparation of the boar terrine

Total time : 2h40 = Preparation : 40 min + Cooking : 2h

Step 1: Cut the wild boar meat and pork loin into small pieces and then chop the onion and garlic.
Step 2: In a large salad bowl, add the meat, onion, garlic, thyme, bay leaf, parsley, salt and pepper and then add the wine.
Step 3: Mix well and leave to marinate for 24 hours in the refrigerator. (Do not hesitate to stir from time to time).
Step 4: After 24 hours, cut the panzetta into pieces then take out your salad bowl and drain the meat.
Step 5: Pass the panzetta, the boar meat and the pork loin through the mincer to obtain a stuffing.
Step 6: Moisten the stuffing with a little marinade, mix well and season if necessary.
Step 7: Put some bacon bards at the bottom and on the sides of the terrine dish, fill with stuffing and cover with bacon bards.
Step 8: Close the terrine dish with the lid and preheat the oven to 180°C fan-assisted heat.
Step 9: Cook in the oven at 180°C in a bain marie for about 1h30.
Step 10: Remove your dish and let it cool down completely, it's ready!

Tasting

I recommend that you leave your wild boar terrine to mature for 24 to 48 hours in the refrigerator before tasting.

Conservation

You can keep it for 4 to 5 days in the refrigerator.

Tips

To adjust the seasoning, you can fry some of the stuffing in a pan before filling the terrine dish. To check your cooking, use the tip of a knife, if it comes out dry, the terrine is cooked.

To finish, I wish you a good day or evening and invite you to come and discover other equally delicious recipes. And for those who are short of time, do not hesitate to visit our store of Corsican products, we offer you many products manufactured in the respect of the tradition. CorseBoutique, the best of Corsica. Thanks to all of you!