Wild boar pâté en croûte

 


Wild boar pâté en croûte

Ingredients

Pâté croûte dough:

1kg flour

500g butter, softened

15g salt

1 glass of water

2 whole eggs

Stuffing:

1151g pork throat

1151g of wild boar meagre (shoulder or leg)

767g pork belly

1151 g duck liver

53 g salt

15 g pepper

15 g of 4 spices

cognac

200g hazelnuts

Sautéed fresh or dried trumpets of death with shallots and parsley.

4 wild boar filet mignons

2 lobes of fresh duck foie gras

Preparation

Make the dough, let it rest.

Make the stuffing with a large grill grinder, season then add the trumpet hazelnuts seasoned with the shallots and parsley. Butter the terrines well 2 times with butter, line with the pâté croûte dough (not too thin 4 to 5 mm).

Arrange the stuffing up to half of the terrines, arrange slices of raw wild boar mignon and raw foie gras seasoned, then finish with stuffing.

Cover the terrine with pâté croûte dough, make 3 chimneys to evaporate, decorate and brush with egg yolk.

Bake for 20 minutes at 200 °C. Reduce the oven to 160 to 180°C to 56°C throughout.

Let cool for about twenty minutes and top up with the jelly.

Cool for 1 night, then remove from the pan and enjoy.

Your wild boar pâté en croûte is ready, enjoy it!

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