Wild Boar Terrine From the Clay Pot

Place clay pot in cold water. Finely dice bacon, fry and remove. Brown the goulash in the bacon fat, season with salt and pepper and remove.

Peel and chop onions and garlic and sauté in the cooking fat. Add bacon cubes and whipped cream and mash. Cool.

Fold in sausage meat and eggs and cut into cubes with salt, pepper, plucked thyme leaves, new spice and cloves. Clean the mushrooms and stir them into the sausage meat together with the goulash.

All in the clay pot form, put bay leaves on it. Cook in a heated oven at 175 degrees (convection oven 150 degrees, gas mark 2) for about 90 minutes. Cool down.

Goes well with: Ready-made Cumberland sauce and baguette. Suitable for freezing. Shelf life is about 3 months.

Our tip: Use bacon with a fine, smoky note!

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