Wild boar terrine
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This delightfully heady wild boar terrine recipe is just the thing to rustle up for Christmas, either to be given as an edible gift to a lucky terrine-lover or serve as a punchy Christmas starter. Serve with a tasty chutney on some toasted sourdough toast.
Ingredients
Wild boar terrine
- 550g of wild boar shoulder, or leg, cut into 1cm cubes
- 550g of wild boar sausage meat
- 250ml of red wine
- 2 banana shallots , diced
- 2 garlic cloves , finely sliced
- 2 oranges , zested
- 1 bay leaf
- 1 tbsp of rosemary , chopped
- 50g of cranberries , halved
- salt
- pepper
Method
1
First, mix together the cubed wild boar, sausage meat, shallots, garlic, orange zest, bay leaf and rosemary in a bowl, so that everything is fully incorporated. Pour over the red wine and mix gently
2
Leave to marinade overnight or for at least 12 hours
3
Preheat the oven to 180°C/gas mark 4
4
When ready to cook, add the cranberries to the meat and mix through using your hands. Season well with salt and pepper, again mixing through
5
At this stage, it is a good idea to fry off a teaspoon of meat in a little oil in a pan, to make sure you’ve got the seasoning right
6
Spoon the wild boar into a terrine or loaf tin, cover with a lid or foil and place in a roasting tin. Pour in boiling water so that it reaches about halfway up the side of the terrine and cook for 2 hours
7
Leave to cool completely before serving in slices, with toasted bread and a side salad. Good accompaniments are sloe berry jams or onion marmalade
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Wild boar terrine
