Wild Boar And Foie Gras Terrine

Recipe Ingredients

1/4 cup	59ml	Vegetable oil
6 lbs	2724g / 96oz	Wild boar stew meat - cut into pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped carrots
1 cup	110g / 3.9oz	Chopped celery
1 teaspoon	5ml	Chopped garlic
1		Bay leaf
3 sections		Fresh thyme
1 cup	62g / 2.2oz	Chopped peeled seeded tomatoes
1		Beef stock
1		Foie Gras lobe, grade B - cleaned
2		Knox Gelatin
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
2		Pumpernickel toast points
1/2 cup	118ml	Whole grain mustard

Recipe Instructions

In a large saucepan, over medium heat, add the oil. Season the boar with salt and pepper. When the oil is hot, sear boar for 3 to 4 minutes on each side. Remove from the pan and set aside.

Add the onions, carrots, and celery to the pan. Season with salt and pepper. Saute for 2 minutes. Stir in the garlic, bay leaf and tomatoes. Season with salt and pepper. Continue to saute for 2 minutes.

Stir in the beef stock and add the reserved stew meat. Bring to a boil, reduce the heat to medium-low and simmer until the meat is tender, about 4 hours, stirring occasionally. Remove from the heat and cool completely. Remove the stew meat and set aside.

Strain the liquid, discarding the vegetables. Place the liquid back over the heat and reduce to 1 cup. Dissolve the gelatin in 1/2 cup of cold water. Add to the reduced liquid. Shred the meat, discarding fat.

Line a 12-inch long by 4 inches wide by 3 inches deep terrine mold with plastic wrap. In a hot saute pan, over medium heat, sear the foie gras for 1 minute on each side. Remove from the heat and drain on paper towels. Strain the foie gras fat and set aside.

Line the terrine mold with half of the meat. Lay the foie gras over the meat. Place the remaining meat over the foie gras and press firmly. Slowly pour the foie gras fat and gelatin mixture over the terrine, letting the liquid soak into the terrine. Cover with plastic wrap and refrigerate for at least 4 hours.

Carefully place the terrine mold in warm water to loosen the mold. Unwrap the plastic wrap and place on a serving platter. Slice the terrine into individual servings garnish with parsley and serve with the toasted bread and mustard.

This recipe yields 10 to 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D11) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.