Wild Boar Terrine

1. Liver Preparation: Soak livers in milk, then sauté lightly
2. Meat Mixing: Combine all ingredients except caul fat
3. Terrine Lining: Line terrine mold with caul fat
4. Filling: Pack mixture firmly into mold
5. Water Bath: Bake in water bath at 325°F to 155°F internal
6. Pressing: Weight down while cooling
7. Aging: Refrigerate 2-3 days before serving

Service: Slice thick, serve with cornichons and mustard