Wild Boar Terrine with Orange Red Wine Sauce and Red…

Have fun preparing this mushroom dish!

(*) Ready-bought or possibly self-mixed from: 2 bay leaves, 10 black peppercorns, 4 new spice grains, 3 cloves, 1 sprig of marjoram, 1 sprig of thyme, 20 juniper berries) Wild boar shoulder either turn through the meat grinder yourself or possibly from the dealer. Cool the meat well (it is best to freeze it briefly), then blend it with the ice-cold whipped cream, the egg and the spices in a hand mixer.

Clean the poultry livers, roast them briefly on both sides in butter, season with salt, season with pepper and cut into cubes. (Goose foie gras only cut into cubes and do not roast). Mix with the pistachio nuts and diced dried plums into the wild boar mixture.

Butter a loaf pan. Line with aluminum foil and pour in the wild boar mixture. Close with the aluminum foil. Poke it heartily once to make sure there are no more air bubbles in the mixture.

Place the loaf pan in a water bath with hot water and poach in a heated oven at 140 degrees convection for 45 minutes.

For the sauce, rinse the oranges and peel off narrow strips with a zester. (If you don’t have one, you can remove the peel as thinly as possible and cut them into delicate strips). Boil the orange zest with the red wine and Grand Marnier for five minutes on a low flame, then add the red pepper and the red currant jelly and let the whole thing bubble up a second time.

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