Wild Boar Terrine: A Hearty, Rustic Delicacy

Wild boar terrine is a traditional French dish made from a combination of pureed or ground meat, fat, wine, spices, salt, pepper, and other ingredients such as eggs, poultry liver, and starch. The meat and fat are typically cut into cubes, seasoned, cured, rested, ground, and pureed to create a forcemeat, which is the foundation of wild game terrines. Wild boar terrine is often served as a starter or with cheese and bread and can be paired with a glass of Tawny Port. It is a delicious and unique dish that can be a great addition to Christmas feasts or French food hampers and gifts.

What is forcemeat?

A wild boar terrine is a traditional French dish, often served as a Christmas starter or edible gift. It is a type of pâté or meatloaf, with a strong flavour and dense texture.

Now, what is a forcemeat? Forcemeat is a key component of wild boar terrine, and many other charcuterie items. The word comes from the French 'farcir', meaning 'to stuff'. It is a mixture of lean meat and fat, emulsified by grinding or sieving the ingredients. The result can be either smooth or coarse, depending on the desired texture of the final product.

Forcemeat is an ancient food, included in Apicius, a collection of Roman recipes compiled in the late 4th or early 5th century AD. It is made by blending together meat, fat, and other ingredients to form an emulsion. The meat is usually raw, but in the case of a gratin, the proteins are cooked before processing. The fat is typically pork fatback, as it has a neutral flavour. The lean meat can be from pork, fish, seafood, game meats (including boar), poultry, game birds, veal, or poultry liver.

There are several styles of forcemeat, including straight, country, gratin, and mousseline. Straight forcemeat is the most traditional, combining uncooked dominant meat (often wild boar) with fat (usually pork). Country-style forcemeat has a coarser texture and includes pork liver, along with garnish such as nuts or vegetables. It also uses a binder, called a panada, made from bread soaked in egg and milk. Mousseline forcemeat is the lightest, made with heavy cream instead of pork fat, and is often used as a filling for ravioli or tortellini. Gratin forcemeat is made by searing the meat to develop flavour and colour before cooling and grinding it.

The process of making forcemeat involves cutting the meat and fat into cubes, seasoning, curing, resting, grinding, and pureeing. Salt is essential, as it draws out the proteins in the meat, helping to achieve the primary bind and adding depth of flavour. Secondary binders such as eggs, non-fat milk powder, or panadas may be added to improve structure. The mixture should be chilled to reduce the risk of foodborne illness and to ensure the fat does not melt.

Forcemeat is then tested by poaching a small amount and tasting it. It is important to remember that the final dish will be served cold, so more salt may be needed. Once the seasoning is correct, garnishes such as dried fruit or nuts can be added. The forcemeat is then cooked gently in a water bath to prevent the fat from separating.

How to make a straight forcemeat

A straight forcemeat is a combination of uncooked dominant meat (wild boar, bear, or venison) and fat (usually pork). A secondary meat, such as game birds, rabbits, or squirrels, is often added. To make a straight forcemeat, follow these steps:

Chilling

Chill your ingredients and equipment. This is important for food safety, ensuring the fat doesn't melt, and improving the flavour. Chill grinder attachments in the freezer for about an hour, and chill any bowls you'll be using.

Grinding

Use a meat grinder with a medium or fine die. If you're into progressive grinding, you can start with a larger die and then regrind with a smaller one, but this isn't necessary.

Processing

Process the ground meat with any other ingredients. This develops the myosin, giving the meat a slightly tacky texture and a better bind. You can add an egg for an even better bind or some heavy cream for a smoother texture and richer flavour.

Testing

Test your forcemeat before cooking the final product. Take a heaping tablespoon of the mixture, wrap it in plastic wrap, and poach it in water at 170°F (77°C). Taste and adjust the seasoning as needed, and add any garnishes, such as dried fruits, toasted nuts, or herbs.

Cooking

Cook your terrine gently in a water bath to prevent the fat from separating. Place your terrine vessel into a high-sided roasting pan and fill it with hot water to cover about three-quarters of the vessel. Put it in the oven, preheated to 300°F (150°C). Most terrines take anywhere from just under an hour to 90 minutes to cook. Check the internal temperature with an instant-read thermometer. Generally, pork is cooked to 150°F (66°C) and birds to 160°F (71°C). Remember that the temperature will rise by a few degrees after removing it from the oven.

Chilling and Refrigerating

Remove the terrine from the water bath and let it cool to room temperature. Press the terrine to ensure it has the proper density. Cut a thick piece of cardboard, wood, or plastic to the inside dimensions of the vessel, wrap it in foil, and place it on top of the terrine with a 2-pound weight on top. Finally, refrigerate the terrine overnight or for at least 8 hours before serving.

Wild boar terrine ingredients

Wild boar terrine is a type of pâté or meatloaf, often served as a cold dish. The foundation of all wild game terrines is a "forcemeat", which is pureed or ground meat. Tougher cuts of meat from the shoulders and hind legs are best.

For a wild boar terrine, you will need:

• Wild boar meat, cut into 1-inch or 1 cm cubes
• Wild boar sausage meat
• Salt
• Spices such as rosemary, ground cloves, ground nutmeg, ground ginger, ground coriander, and black pepper
• Vegetables such as shallots and garlic
• Fruits such as cranberries, dried tart cherries, and brandy
• Fat, such as fatback or pork fat
• Eggs
• Wine, such as red wine or white wine
• Other meats, such as venison, bear, or chicken liver
• Optional secondary binders such as heavy cream, eggs, non-fat milk powder, or panadas (made from cooked potatoes, rice, bread soaked in milk, or a dough)

Some recipes may also call for additional ingredients such as:

• Butter
• Onion
• Garlic
• Walnuts
• Brandy
• Starch
• Gelatine
• Cognac or Armagnac
• Poultry liver
• Sugar
• Aromatic plants

Wild boar terrine cooking instructions

Ingredients

• Wild boar shoulder or leg
• Wild boar sausage meat
• Banana shallots
• Garlic cloves
• Rosemary
• Cranberries
• Red wine
• Salt
• Pepper
• Bread
• Sourdough

Method

Firstly, cut 550g of wild boar shoulder or leg into 1cm cubes. Then, mix together the cubed wild boar, 550g of wild boar sausage meat, 2 diced banana shallots, 2 finely sliced garlic cloves, 1 tablespoon of rosemary, and 50g of halved cranberries in a bowl. Make sure everything is fully incorporated. Pour over some red wine and gently mix again. Leave the mixture to marinate overnight or for at least 12 hours.

Preheat the oven to 180°C/gas mark 4. When ready to cook, add the cranberries to the meat and mix through using your hands. Season well with salt and pepper, again mixing through. Fry off a teaspoon of meat in a little oil in a pan to test the seasoning.

Spoon the wild boar mixture into a terrine or loaf tin, cover with a lid or foil, and place in a roasting tin. Pour in boiling water so that it reaches about halfway up the side of the terrine and cook for 2 hours. Leave to cool completely before serving in slices, with toasted bread and a side salad. Good accompaniments include sloe berry jams or onion marmalade.

Wild boar terrine serving suggestions

Wild boar terrine is a classic cold dish that can be served in a variety of ways. Here are some serving suggestions to elevate your wild boar terrine:

As a Starter or Part of a Ploughman's Lunch

Slice the terrine and serve it cold on a bed of fresh greens, such as arugula or mixed salad leaves, with a side of toasted sourdough or French bread. This allows the unique flavour of the wild boar to shine through.

With Accompaniments

Wild boar terrine pairs well with a variety of condiments and sides. Try serving it with chutney, onion marmalade, or sloe berry jam. A glass of red wine or Tawny Port can also complement the flavours of the terrine.

As a Canapé

For a more elegant presentation, cut the terrine into small, bite-sized pieces and serve them on crackers or small slices of toasted bread. Garnish with a sprig of rosemary or a drizzle of reduced balsamic vinegar.

As Part of a Cheese Board

Wild boar terrine can be a delicious addition to a cheese board. Arrange a variety of cheeses, such as sharp cheddar, creamy brie, and blue cheese, alongside the terrine. Include accompaniments such as crackers, nuts, dried fruit, and a selection of jams or honey.

In a Sandwich

For a heartier option, create a sandwich with wild boar terrine. Layer the terrine on a crusty baguette or rustic bread with crisp greens, such as arugula or watercress, and a spread of whole-grain mustard.

Storage and Serving Tips:

• Wild boar terrine can be stored in the refrigerator for up to 10 days, ensuring it is well-wrapped or covered.
• When serving, use a very sharp, non-serrated knife to slice the terrine neatly.
• For the best flavour and texture, allow the terrine to come to room temperature before serving.

With these suggestions, you can showcase wild boar terrine in a variety of ways, each highlighting the unique flavours and textures of this classic dish.

Frequently asked questions