Wild Boar Terrine Recipe
with plums & brandy, served with toasted brioche & burnt honey & fig chutney
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Ingredients
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Terrine
Brioche & Toasting
Burnt Honey & Fig Chutney
To Finish
Method
Terrine
- 1
Marinate the plums
Place the quartered plums in a bowl and pour 40 ml brandy over them. Toss to coat and let sit at room temperature for 20–30 minutes while you prepare the meat so the fruit softens and absorbs flavor.
- 2
Prep the meat
Chill the cubed wild boar and fatback until very cold (about 20–30 minutes). Keeping the meat cold helps yield a good texture. If your kitchen is warm, place the meat in the freezer for 10–15 minutes—do not freeze solid.
- 3
Season and combine
In a large bowl, combine chilled wild boar, chilled fatback, chopped prosciutto, chopped shallots, garlic, thyme, sage, salt, pepper, allspice and nutmeg. Mix gently with your hands or a wooden spoon to distribute seasonings evenly.
- 4
Add binder
Whisk the egg with the cream and remaining 40 ml brandy (reserve if needed to moisten fruit). If using powdered gelatin, bloom it in 2 tbs cold water for 5 minutes and gently warm to dissolve. Add the egg/cream/brandy mixture and dissolved gelatin (if using) to the meat mixture and fold until evenly combined. The mixture should be tacky and hold together when pressed; if too dry, add up to 1–2 tbs additional cream or brandy.
- 5
Fold in plums
Gently fold the marinated plums (with any remaining brandy) into the meat mixture, distributing fruit without completely breaking the pieces.
- 6
Pack the terrine
Line a 9x5-inch (or similar) terrine mold or loaf pan with cling film or bacon strips if you prefer. Pack the meat firmly in layers, pressing down to remove air pockets. Smooth the top and cover tightly with foil.
- 7
Bake in a bain-marie
Preheat oven to 160°C (320°F). Place the covered terrine in a deep roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the terrine mold. Bake for 1 hour 45 minutes to 2 hours, or until the internal temperature reaches 72°C (162°F).
- 8
Press and cool
Carefully remove the terrine from the water bath. While still warm, place a board slightly smaller than the terrine on top, weight it with cans or a heavy skillet to compress the terrine, and refrigerate with the weight on until completely cold, at least 6 hours or preferably overnight. This helps it slice cleanly.
- 9
Burnt Honey & Fig Chutney
- 10
- 11
- 12
Combine and simmer
Pour the caramelized honey into the shallot pan (careful—it may steam). Add chopped figs, vinegar, brown sugar, lemon zest and lemon juice. Stir to combine, bring to a gentle simmer and cook for 10–12 minutes until figs are soft and mixture has thickened. Taste and season with salt and black pepper. If too thick, add 1–2 tbs water; if too sharp, add a teaspoon more honey.
- 13
Brioche & Toasting
- 14
Toast brioche
Preheat oven to 180°C (350°F) or use a skillet. Brush brioche slices lightly with melted butter on both sides. Arrange on a baking sheet and toast in the oven for 6–8 minutes, flipping halfway, until golden and crisp. Alternatively, toast in a skillet over medium heat, 1–2 minutes per side. Keep warm.