wild boar terrine with Christmas beer sauce
ingredients - info Terrine: 750 gr wild boar 250 gr pork liver 100 gr bacon 200 gr smoked, thinly sliced pork belly juniper berries bread milk gin 200 gr onion pepper & salt oregano parsley bay leaf
Put the wild boar meat, bacon and liver through the meat grinder. Mix with ground juniper berries, gin, breadcrumbs, milk and chopped onion. Season to taste. Grease a terrine with butter and cover the sides with slices of smoked bacon. Leave enough excess along the top to folds. Put the meat in the terrine and press it well. Fold the bacon over the filling. Decorate the top with bay leaves and juniper berries. Cover the terrine with a lid or aluminum foil. Bake for 1 hr 20 minutes in an oven at 200°C. Remove the lid, place a sheet of foil on the pâté and place a heavy weight on it a heavy weight (e.g. an iron). Let the terrine to cool completely under the weight and store preferably in the fridge for a few days before use. Cut the cooled terrine into slices and serve with sauce.

wild boar terrine with Christmas beer sauce

Sauce: sunflower oil butter shallot butter turnip pears chicory cranberries sugar candy ginger Christmas beer cider vinegar salt & pepper
Christmas beer has characteristics that go well with the flavor of game patties. It usually contains additional spices that fit the picture, such as vanilla, cinnamon and cloves, juniper berries and orange zest. Here, their use was limited to the confit, but it's best to experiment with them to incorporate the beer into the pâté as well.
Make the sauce: saute the chopped shallot and sliced turnip. Season to taste. Dice the pears and chicory into cubes. Combine and now add all the other ingredients. Bring to a boil. Simmer for 30 minutes until the liquid is almost is almost gone. Serve cooled with the terrine.
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
ingredients - info Terrine: 750 gr wild boar 250 gr pork liver 100 gr bacon 200 gr smoked, thinly sliced pork belly juniper berries bread milk gin 200 gr onion pepper & salt oregano parsley bay leaf
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Ingredients Directions
Put the wild boar meat, bacon and liver through the meat grinder. Mix with ground juniper berries, gin, breadcrumbs, milk and chopped onion. Season to taste. Grease a terrine with butter and cover the sides with slices of smoked bacon. Leave enough excess along the top to folds. Put the meat in the terrine and press it well. Fold the bacon over the filling. Decorate the top with bay leaves and juniper berries. Cover the terrine with a lid or aluminum foil. Bake for 1 hr 20 minutes in an oven at 200°C. Remove the lid, place a sheet of foil on the pâté and place a heavy weight on it a heavy weight (e.g. an iron). Let the terrine to cool completely under the weight and store preferably in the fridge for a few days before use. Cut the cooled terrine into slices and serve with sauce.

wild boar terrine

with Christmas beer

sauce

Sauce: sunflower oil butter shallot butter turnip pears chicory cranberries sugar candy ginger Christmas beer cider vinegar salt & pepper
Christmas beer has characteristics that go well with the flavor of game patties. It usually contains additional spices that fit the picture, such as vanilla, cinnamon and cloves, juniper berries and orange zest. Here, their use was limited to the confit, but it's best to experiment with them to incorporate the beer into the pâté as well.
Make the sauce: saute the chopped shallot and sliced turnip. Season to taste. Dice the pears and chicory into cubes. Combine and now add all the other ingredients. Bring to a boil. Simmer for 30 minutes until the liquid is almost gone. Serve cooled with the terrine.
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion