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Christmas Concert - Chamber Quartet in the Grand Piano Bechstein Hall

Christmas Concert - Chamber Quartet in the Grand Piano Bechstein Hall

To surprise with something different this Christmas we propose a homemade terrine of boar with mushrooms.

RECIPE OF THE MONTH - TERRINE OF WILD BOARD WITH SEASONAL MUSHROOMS

Ingredients for the terrine:

100 gr. pig’s liver
100 gr. bacon
100 gr. salted belly pork
100 gr. young wild boar (leg, shoulder or loin)
half an onion
100 gr. seasonal wild mushrooms
2 egg yolks
80 ml. cream
teaspoon of ground mixed peppercorns
olive oil

Ingredients for the marinade

2 cloves garlic
Half an onion
1 bay leaf
Sprig of sage and thyme
Stick of celery
large tablespoon red wine vinegar
200 ml. aprox. red wine

Preparation

Cut the wild boar into small chunks and put in a earthenware dish. Chop half the onion, garlic and celery and add to the boar with the herbs. Pour over the red wine and red wine vinegar to cover and leave to marinate for three days.

When the boar is ready, prepare the pig´s liver by first removing the nerves, then cut into small cubes with the bacon and salted belly pork and sauté in a medium sized frying pan with a little olive oil for a few minutes.

Slice the wild mushrooms, and chop the other half onion and sauté in a separate frying pan till soft. Remove from the pan and set aside

Dry the chunks of wild boar well with kitchen roll and brown in olive oil

Put the pig’s liver, bacon and belly pork into an electric blender with the egg yolks and cream, season with pepper and salt and blend to a smooth paste

Stir in wild boar and mushrooms and adjust seasoning

Fill fill a terrine or mould with the mixture and leave in the fridge for 24 hours. 

Serve chilled with a caramelized onion compote and a sweet jelly such as redcurrant, raspberry or quince and slices of hot toast.