Summary

Ingredients

• 1 kg boneless boar leg (s)
• 300 g pork liver
• 125 g bacon, mixed, not too lean
• 200 g onion (s)
• 2 rolls, stale
• 1 small black truffle (approx. 5 g) or equivalent
• 5 slices bacon, fatter
• 100 g lard
• 25 g clarified butter
• 1 cup milk
• 1 cl gin ( shot glass full)
• Pepper, greener
• Juniper berry (s), approx. 6 - 8
• 4 bay leaves
• 1 sprig marjoram
• 1 sprig thyme
• Salt and pepper, black
• fat for the shape
• Breadcrumbs for the mold

Print Recipe Pin Recipe

Instructions

1. Clean the leg of wild boar and liver, remove sinews and fat, cut into large cubes. Mash 6 - 8 juniper berries in a mortar, mix with the pieces of meat in a bowl and drizzle with the gin, leave to stand for 2.5 hours.
2. Dice the rolls and let them steep in milk. Cut the bacon into large cubes. Peel and quarter the onions and fry them lightly.
3. Turn the meat, liver, bacon and onions through the fine disk of the meat grinder. Squeeze out the rolls and chop them finely, mix with the dough. Season with the ground black pepper, salt and the finely chopped herbs.
4. Grease a terrine dish with the pork lard and dust with breadcrumbs, pour in approx. 1/3 of the pie mixture, slice half of the truffle over the mixture, pour in the next third of the meat mixture, slice in the remaining truffle, pour the remaining meat mixture over it, the terrine with the bacon slices cover.
5. Place the terrine in the preheated oven at 180 ° C top / bottom heat for approx. 1.5 hours. Take out and let cool, remove the strips of bacon from the terrine.
6. Leave the lard and butter fat in a pan, season with salt and add green peppercorns. Place a few bay leaves on the terrine and spread the fat-pepper mixture over them, leave to cool.
7. The terrine is served in the form.