Prairie Grandfather Terrine Recipe
boar, blueberries, ramps, foie gras
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Terrine Ingredients
Method
Preparation Directions
Prepare the Mixture
In a large mixing bowl, combine the ground wild boar meat, diced foie gras, fresh blueberries, and chopped ramps. Mix well to ensure even distribution of ingredients.
Add Cream and Eggs
In a separate bowl, whisk together the heavy cream, eggs, salt, black pepper, and fresh thyme. Pour this mixture into the meat mixture and combine thoroughly.
Prepare the Terrine Mold
Preheat your oven to 160°C (320°F). Line a terrine mold with plastic wrap, leaving enough overhang on the sides to fold over the top. Place bay leaves at the bottom of the mold.
Fill the Mold
Spoon the meat mixture into the prepared terrine mold, pressing down gently to eliminate air pockets. Fold the plastic wrap over the top to cover.
Bake the Terrine
Place the terrine mold in a larger baking dish filled with hot water to create a water bath. Bake in the preheated oven for 1 hour, or until the internal temperature reaches 70°C (160°F).
Cool and Serve
Remove the terrine from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight. Once set, unmold and slice to serve.