Uncle Thaddeus's Wild Boar Terrine With Juniper Berries

Name: Uncle Thaddeus's Wild Boar Terrine with Juniper Berries (Elevated)
Total time: 12 h
Yield: 8
Cuisine: Holiday
Ingredients: 2 lbs Wild boar shoulder-cut into 1 inch cubes; 4 oz Foie gras-diced; 4 oz Pork fatback-cut into 1/2 inch cubes; 1 Shallot-finely minced; 6 Garlic cloves-minced; 3 Bay leaves; 2 tbsp Juniper berries-crushed; 2 tbsp Fresh thyme leaves; 1/2 cup Madeira wine; 1/4 cup Veal stock; 1 tbsp Cognac; 2 tbsp Fleur de sel; 1 tsp White pepper-freshly ground; 1/4 tsp Nutmeg-freshly grated; 4 Eggs-large; 2 tbsp Fig jam

⏱12h

👥8

🔥550 cal

Expert

🍽️Holiday

A luxurious terrine featuring genuine wild boar, foie gras, and a Madeira wine reduction. The use of a sous vide technique ensures a perfectly tender and evenly cooked terrine.

2 lbs Wild boar shoulder-cut into 1 inch cubes

4 oz Foie gras-diced

4 oz Pork fatback-cut into 1/2 inch cubes

1 Shallot-finely minced

6 Garlic cloves-minced

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⏱12h

👥8

🔥550 cal

Expert

🍽️Holiday

A luxurious terrine featuring genuine wild boar, foie gras, and a Madeira wine reduction. The use of a sous vide technique ensures a perfectly tender and evenly cooked terrine.

#Terrine #Wild Boar #Appetizer #Charcuterie #Foie Gras

Instructions

Combine Wild Boar, Foie gras, 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 24 hours, or preferably 48 hours.
Remove pork from marinade and pat dry. Reserve the marinade.
Place the pork mixture into a sous vide bag.
In a saucepan, bring the reserved marinade to a simmer and reduce by half.
Seal the sous vide bag and cook in a water bath at 140°F (60°C) for 24 hours.
Remove the bag from the water bath and chill in an ice bath.
Remove the pork mixture from the bag and gently combine with the reduced marinade and Binding ingredients.
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. Serve with Fig jam.

Ingredients

2 lbs 900 g Wild boar shoulder-cut into 1 inch cubes
4 oz 115 g Foie gras-diced
4 oz 115 g Pork fatback-cut into 1/2 inch cubes
1 1 Shallot-finely minced
6 6 Garlic cloves-minced
3 3 Bay leaves
2 tbsp 30 mL Juniper berries-crushed
2 tbsp 30 mL Fresh thyme leaves
1/2 cup 120 mL Madeira wine
1/4 cup 60 mL Veal stock
1 tbsp 15 mL Cognac
2 tbsp 30 mL Fleur de sel
1 tsp 5 mL White pepper-freshly ground
1/4 tsp 1.25 mL Nutmeg-freshly grated
4 4 Eggs-large
2 tbsp 30 mL Fig jam

Equipment

Large bowl
Sous vide machine
Sous vide bag
Water bath
Loaf pan
Plastic wrap
Weight (brick wrapped in foil)

Instructions

Combine Wild Boar, Foie gras, 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 24 hours, or preferably 48 hours.
Remove pork from marinade and pat dry. Reserve the marinade.
Place the pork mixture into a sous vide bag.
In a saucepan, bring the reserved marinade to a simmer and reduce by half.
Seal the sous vide bag and cook in a water bath at 140°F (60°C) for 24 hours.
Remove the bag from the water bath and chill in an ice bath.
Remove the pork mixture from the bag and gently combine with the reduced marinade and Binding ingredients.
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. Serve with Fig jam.