Wild Boar Terrine

This elegant wild boar recipe delivers sophisticated appetizer worthy of fine dining. Using traditional French charcuterie, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

French pâté technique

Classic Charcuterie Terrine represents refined French charcuterie, using wild boar's natural fat content to create smooth, rich pâté perfect for elegant appetizers.

Ingredients (Serves 12-15 as appetizer)

• 2 lbs wild boar shoulder, ground fine
• 1 lb wild boar fat, ground
• 1/2 lb chicken livers, trimmed
• 2 eggs, beaten
• 1/4 cup cognac
• 2 shallots, minced fine
• 4 cloves garlic, minced
• 2 tsp salt
• 1 tsp white pepper
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• Caul fat or bacon for lining

Method

1. Liver Preparation: Soak the livers in milk for a few hours to mellow their flavor, then sauté them just until pink inside.

2. Meat Mixing: In a large bowl, combine all the ground meats, seasonings, and eggs. Mix thoroughly for 1-2 minutes but don't overwork it.

3. Terrine Lining: Line your terrine mold with caul fat, leaving enough overhang to wrap over the top.

4. Filling: Pack the boar mixture firmly into the mold, pressing out any air pockets as you go.

5. Water Bath: Set the terrine in a water bath and bake for 60-75 minutes at 325°F until it reaches 165°F internal (essential for wild boar food safety).

6. Pressing: While still warm, place weights on top of the terrine to compress it as it cools.

7. Aging: Refrigerate for 2 to 3 days before serving. The flavors need time to meld together.