Uncle Thaddeus's Wild Boar Terrine With Juniper Berries

Name: Uncle Thaddeus's Wild Boar Terrine with Juniper Berries (Standard)
Prep time: 2 h 24 min
Cook time: 3 h 36 min
Total time: 6 h
Yield: 8
Cuisine: Holiday
Ingredients: 2 lbs Pork shoulder-cut into 1 inch cubes; 1/2 lb Pork fatback-cut into 1/2 inch cubes; 1 Yellow onion-chopped; 4 Garlic cloves-minced; 2 Bay leaves; 1 tbsp Juniper berries-crushed; 1 tsp Dried thyme; 1/2 cup Dry red wine; 1/4 cup Chicken broth; 1 tbsp Salt; 1 tsp Black pepper-ground; 1/4 tsp Nutmeg-ground; 2 Eggs-large

⏱6h

👥8

🔥350 cal

Medium

🍽️Holiday

🥗Paleo

A rustic and flavorful terrine, perfect for a hearty appetizer or part of a charcuterie board. This version uses readily available pork shoulder as a substitute for wild boar, making it accessible for home cooks.

2 lbs Pork shoulder-cut into 1 inch cubes

1/2 lb Pork fatback-cut into 1/2 inch cubes

1 Yellow onion-chopped

4 Garlic cloves-minced

2 Bay leaves

See all 13 ingredients ↓

(0 reviews)

⏱6h

👥8

🔥350 cal

Medium

🍽️Holiday

🥗Paleo

#Terrine #Pork #Appetizer #Charcuterie

Instructions

Combine Pork and Pork fatback in a large bowl.
In a separate bowl, combine Aromatics, Liquid, and Seasoning. Pour over the pork mixture and marinate in the refrigerator for at least 4 hours, or preferably overnight.
Preheat oven to 325°F (160°C).
Remove pork from marinade and pat dry. Reserve the marinade.
In a food processor, pulse the pork mixture until coarsely ground. Do not over-process.
In a saucepan, bring the reserved marinade to a simmer and cook for 5 minutes to reduce slightly.
Combine the ground pork, reduced marinade, and Binding ingredients in a bowl. Mix well.
Line a loaf pan with plastic wrap, leaving an overhang on all sides. Pack the pork mixture firmly into the loaf pan.
Fold the plastic wrap over the top of the terrine.
Place a weight (such as a brick wrapped in foil) on top of the terrine.
Refrigerate for at least 24 hours, or up to 3 days.
To serve, remove from refrigerator, unwrap, and slice.

Ingredients

Pork
2 lbs 900 g Pork shoulder-cut into 1 inch cubes
1/2 lb 225 g Pork fatback-cut into 1/2 inch cubes
Aromatics
1 1 Yellow onion-chopped
4 4 Garlic cloves-minced
2 2 Bay leaves
1 tbsp 15 mL Juniper berries-crushed
1 tsp 5 mL Dried thyme
Liquid
1/2 cup 120 mL Dry red wine
1/4 cup 60 mL Chicken broth
Seasoning
1 tbsp 15 mL Salt
1 tsp 5 mL Black pepper-ground
1/4 tsp 1.25 mL Nutmeg-ground
Binding
2 2 Eggs-large

Equipment

Large bowl
Food processor
Loaf pan
Saucepan
Plastic wrap
Weight (brick wrapped in foil)

Instructions

Combine Pork and Pork fatback in a large bowl.
In a separate bowl, combine Aromatics, Liquid, and Seasoning. Pour over the pork mixture and marinate in the refrigerator for at least 4 hours, or preferably overnight.
Preheat oven to 325°F (160°C).
Remove pork from marinade and pat dry. Reserve the marinade.
In a food processor, pulse the pork mixture until coarsely ground. Do not over-process.
In a saucepan, bring the reserved marinade to a simmer and cook for 5 minutes to reduce slightly.
Combine the ground pork, reduced marinade, and Binding ingredients in a bowl. Mix well.
Line a loaf pan with plastic wrap, leaving an overhang on all sides. Pack the pork mixture firmly into the loaf pan.
Fold the plastic wrap over the top of the terrine.
Place a weight (such as a brick wrapped in foil) on top of the terrine.
Refrigerate for at least 24 hours, or up to 3 days.
To serve, remove from refrigerator, unwrap, and slice.