John Myers
Contents
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Ingredients
- 400 g Boar shoulder
- 200 g Fat bacon goes well with streaky bacon
- 200 g Pork neck
- 3 Fresh onion
- 2 Garlic cloves
- 200 ml Red wine, strong
- Orange zest
- 1 Bay leaf
- 2 tbsp Currants or cranberries,
- 50 ml Creme de Cassis
- Salt
- Black pepper from the mill
Instructions
- Peel and chop the onions and garlic.
- For the marinade: Mix the onions, garlic, orange zest, bay leaf and currants.
- Cut wild boar meat into 1 cm cubes and add to the marinade. Let stand in a cool place for 24 hours.
- Turn the bacon, the pork neck and half of the pickled wild boar meat through the meat grinder. (Coarse slice)
- Mix the chassis and the solid components of the marinade - except for the bay leaf - into the meat mixture. Also fold in the remaining cubes of wild boar. Season with salt and pepper.
- Fill a terrine dish with the farce and cook in a water bath in the oven for 2 hours at 180 °.
- Serve warm or cold. Also very tasty with a fruity currant sauce and a hearty farmer's bread ......
Nutrition
Serving: 100gCalories: 134kcalCarbohydrates: 5.8gProtein: 17.6gFat: 1.6g
