Cap Mattei blanc - Corsican aperitif with quinquina 75 cl
Categories Recipes Corsican
Nothing better than a homemade terrine, but not just any terrine, the Corsican style boar terrine, a quality, texture and taste that will meet your expectations. Made from game, it has long been part of Corsica's gastronomic heritage. So today we are unveiling the recipe for a successful terrine. First, the secret lies in the selection of quality products, making a good marinade and respecting the cooking time. Secondly... Put some love into it! Let's go, for this recipe we need...
Feel free to leave a comment. Buon appetitu !
(Total time : 2h40 = Preparation : 40 min + Cooking : 2h)
Cut wild boar meat and pork loin into small pieces and slice onion and garlic.
In a large bowl, add meat, onion, garlic, thyme, bay leaf, parsley, salt and pepper and then add wine.
Mix everything well and leave to marinate for 24 hours in the refrigerator. (Feel free to stir from time to time)
After 24 hours, cut the panzetta into pieces then take out your bowl and drain the meat.
Put the panzetta, wild boar meat and pork loin in the chopper to obtain a stuffing.
Wet the stuffing with a little marinade, mix well and season if necessary.
Place some bacon bards on the bottom and sides of the terrine dish, fill with stuffing and cover with bacon bards.
Close the terrine dish with the lid and preheat your oven to 180°C heat-turn.
Bake in the oven at 180°C in a water bath for about 1h30.
Take out your dish and let it cool completely, it's ready !
I recommend that you let your boar terrine mature 24 to 48 hours in the refrigerator before eating. Buon appetitu !
You can keep it 4 to 5 days in the refrigerator in a sealed container.