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!

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, an...
Read more

Keto chicken Caprese casserole

Image
  Keto chicken Caprese casserole Ingredients 650 g cooked chicken breast, shredded or cut into bite-sized pieces 200 g cherry tomatoes, halved 230 g (475 ml) fresh mozzarella cheese, sliced 2 tbsp green pesto 240 ml sour cream 55 g (170 ml) shredded Parmesan cheese, divided salt and ground black pepper to taste Serving 200 g (850 ml) leafy greens 2 tbsp olive oil Instructions Preheat the oven to 400°F (200°C). Prepare the ingredients: chop the chicken, tomatoes, and mozzarella. Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish. Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown. Serve with leafy greens drizzled with olive oil. Tips If you're cooking chicken from scr...
Read more