If you’re a fan of game meat, there’s nothing quite like a good terrine de sanglier marmiton. This classic French dish features wild boar meat that’s been slow-cooked and seasoned to perfection. Not only is it a great way to use up any leftover game meat, but it’s also a tasty and impressive addition to any charcuterie board or dinner party spread.
Ingredients
- 1 pound of wild boar meat, ground
- 1/2 pound of pork fat, diced
- 1/2 cup of diced onions
- 2 cloves of garlic, minced
- 2 tablespoons of cognac
- 1 tablespoon of chopped fresh thyme
- 1 tablespoon of chopped fresh rosemary
- 1 tablespoon of chopped fresh parsley
- 1 teaspoon of ground allspice
- 1 teaspoon of ground coriander
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F.
- In a large bowl, mix together the ground wild boar meat, diced pork fat, onions, garlic, cognac, thyme, rosemary, parsley, allspice, coriander, salt, and pepper until well combined.
- Press the mixture into a terrine dish or loaf pan, making sure to pack it tightly.
- Cover the dish with foil and place it in a larger baking dish. Fill the larger dish with hot water until it reaches about halfway up the sides of the terrine dish.
- Bake for 1 1/2 to 2 hours, or until the internal temperature of the terrine reaches 160°F.
- Remove the terrine from the oven and let it cool to room temperature.
- Once cooled, cover the terrine with plastic wrap and chill it in the refrigerator for at least 4 hours or overnight.
- To serve, slice the terrine and serve it with crusty bread, cornichons, and Dijon mustard.
Nutritional Information
- Serving Size: 1 slice
- Calories: 275
- Fat: 21g
- Carbohydrates: 2g
- Protein: 18g
Cooking Time
1 1/2 to 2 hours
Equipment
- Terrine dish or loaf pan
- Foil
- Larger baking dish
- Plastic wrap
Serving Suggestions
Serve with crusty bread, cornichons, and Dijon mustard for a classic French-style charcuterie board.
Variations
Try substituting the wild boar meat with other game meats, such as venison, elk, or bison. You can also experiment with different herbs and spices to customize the flavor to your liking.
Substitutions
If you can’t find wild boar meat, you can substitute it with ground pork, beef, or lamb.
Storage
Store leftover terrine in an airtight container in the refrigerator for up to 5 days.
Tips
- Make sure to pack the meat mixture tightly into the terrine dish to prevent any air pockets from forming.
- Use a meat thermometer to ensure that the internal temperature of the terrine reaches 160°F.
- Let the terrine cool to room temperature before chilling it in the refrigerator to prevent any condensation from forming on the plastic wrap.
Notes
This recipe makes 8-10 servings.
Frequently Asked Questions
Can I freeze the terrine?
Yes, you can freeze the terrine for up to 3 months. Wrap it tightly in plastic wrap and then foil before placing it in the freezer. Thaw it in the refrigerator before serving.
Can I use dried herbs instead of fresh?
Yes, you can use dried herbs instead of fresh. Just use about half the amount called for in the recipe.
Can I use a different type of alcohol instead of cognac?
Yes, you can use brandy, whiskey, or red wine instead of cognac.
In Conclusion
This terrine de sanglier marmiton recipe is a delicious and hearty way to enjoy game meat. It’s relatively easy to make and can be customized to your liking with different herbs, spices, and meats. Serve it up with some crusty bread and your favorite mustard for a French-style charcuterie board that’s sure to impress your guests. Bon appétit!