Wild boar pâté with autumn trumpets

Ingredients for 30 servings:

• 1 ½ kg wild boar meat, shoulder or leg, boned
• 1 ½ kg pork belly, boned, without rind
• 500 g pork liver, ready to cook
• 300 g bacon (Tyrolean bacon), shoulder bacon, cut into fine strips
• 200 g bacon, green
• 50 g mushrooms (autumn trumpet mushrooms), dried
• 200 ml port wine
• 100 ml Armagnac
• 200 ml red wine, fruity, dry, e.g. Grenache
• 2 tbsp rosemary, fresh, finely chopped
• 2 tbsp black peppercorns, preferably Malabar or Tellicherry pepper
• 1 tbsp green peppercorns, preferably Wayanad pepper
• 1 tbsp cinnamon blossom(s)
• 1 tbsp mace
• 1 tbsp dried ginger
• 2 carnations
• 1 juniper berry(s)
• 5 allspice berries
• 2 onions, very finely chopped
• 5 garlic cloves, very finely chopped
• 35 g salt

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 4 hours 15 minutes; Total time approx. 18 hours 45 minutes

Cut one-third of the wild boar meat into small cubes and mix well with the Tyrolean bacon, port wine, Armagnac, red wine, and rosemary, then marinate overnight. Soak the wild boar mushrooms in cold water for at least an hour, then squeeze dry and chop coarsely. Finely grind the pepper, cinnamon blossoms, mace, ginger, cloves, allspice, and juniper. Pass the remaining wild boar meat, the pork belly, the liver, and the green bacon through a fine or medium disk of a meat grinder. Add the salt, onions, garlic, and the spice mix and knead thoroughly until smooth. Add the wild boar mushrooms and the marinated meat along with the marinade and mix everything thoroughly. Transfer to jars or pie plates, leaving about 1/3 of space at the top, and cook for five minutes at 99°C, then for four hours at 85°C. Store in a cool place and let stand for a few days before eating. The quantity is enough for about 30 290 ml preserving jars.