Terrine of wild boar

Name: Terrine of wild boar
Ingredients: 2 kg wild boar chuck or cheeks; 2 units.items Onions; 1 units.items white leek; 4 Red wine; 2 units.items juniper berries; 1 units.items Winter carrot; Coarse mustard; beet cremeux; 1 units.items Bunch of parsley; apple and sphere mold; 3 units.items Cloves; Salad; terrine mold; butcher's foil; beet jelly; mustard dressing

The wild boar terrine is a flavorful dish with rich, savory aromas, perfect for lovers of game and culinary adventures.

The wild boar hunting season in the Netherlands runs from July 1 to January 31 and in Belgium from August 1 to January 10.

Ingredients

2kgwild boar chuck or cheeks

2units.itemsOnions

1units.itemswhite leek

4Red wine

2units.itemsjuniper berries

1units.itemsWinter carrot

Coarse mustard

beet cremeux

1units.itemsBunch of parsley

apple and sphere mold

3units.itemsCloves

Salad

terrine mold

butcher's foil

beet jelly

mustard dressing

Preparation

Brown the chuck or cheeks and deglaze with red wine.
Add the bouquet of vegetables and cloves and, if desired, some stock. Make sure the meat is just covered with liquid. Let it cook gently until the meat is nice and tender.
Pull the chuck or cheeks apart.
Chop the parsley.
Season the chuck/cheek with the parsley and coarse mustard.
Place two sheets of butcher's foil in the terrine.
Spoon the seasoned meat into it and use the lid with spring to press the terrine under pressure.
Place the beet cremeux on the plate using an apple template.
Cut the wild boar terrine to the desired size and place on the plate.
Toss the salad with a little mustard dressing and arrange around the terrine.
Pipe the beet jelly between the salad.
Place a ball of beet cremeux on the terrine.