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Boar and cognac

Préparation - 10 minutes + 24h in the refrigerator

Cuisson -

Ingrédients

Serves 4 to 6

  • 500 g ground boar meat
  • 500 g ground pork
  • 15 mL (1 tablespoon) cognac
  • 15 mL (1 tablespoon) Melagro sweet and sour apple condiment
  • 2 shallots, chopped
  • 2 garlic cloves, crushed
  • 1 pinch Favuzzi Porcini & Salt
  • 15 mL (1 tablespoon) Goccia di Sole rosemary olive oil

 

Préparation

  1. Combine all ingredients in a bowl. Cover with plastic wrap and refrigerate for at least 24 hours.
  2. Take the mixture out of the refrigerator and transfer to an oven-safe terrine dish.
  3. Bake in the oven at 120°C (or 250°F) for a few minutes, until meat takes on a nice brown colour, then lower the heat to 60°C (or 140°F) and cook for an hour.
  4. Remove from the oven and leave to cool, then refrigerate. Serve cold.