Wild boar and rabbit terrine

Wild Boar And Rabbit Terrine With Prunes And Pistachios



The Meat

1lb Rabbit (deboned)

1lb 8oz Wild Boar shoulder

8oz Pork or boar liver (add the rabbit liver as well)



Seasonings

2 cloves garlic (minced)

100g sweet onion (Vidalia or Texas sweets) (finely diced)

Cook onions and garlic till soft and cool. Combine with below and add to meat ready to be ground.

30g salt

5g Tinted Curing Mix

1 tbsp mixed spice (get creative here) Or Google "pate spice"

1g white pepper
Garnish

200g prunes, sliced

250g pistachios (roasted)

Panada

120ml heavy cream

2 eggs (preferable farm eggs)

30ml brandy

70g flour



1 Grind the rabbit, livers and seasonings through the fine plate of your grinder. Switch to coarse blade and grind boar meat.

2 Place combined meats in a chilled kitchen aid mixing bowl.

3 Combine Panada in a bowl, mix well and add to your meats.( you can sub different types of booze if you want)

4 Place meat in kitchen aid and mix on low speed with a paddle for about a minute or till you feel its mixed really well. Turn to med speed till mixture gets sticky to touch, about 5-10 seconds.

5 Test seasoning by cooking a little paddy.

6 Place garnish ingredients in bowl and gently fold in.

7 Place mix into a terrine and place in a vacuum bag and seal at high pressure. Leave in fridge overnight or up to 3 days to cure.

8 Place terrine in a water bath and poach in 177F water in a 300f oven till cooked, about 2 hours. (or sous vide with thermal circulator) Meat will pull back slightly from the sides of the mold.

9 Place terrine in the fridge put a weight on it and leave for 2 days. (the hardest part of the recipe is waiting!)

10 Slice it, eat it! Enjoy!