WILD BOAR PATE

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Wild boar pâté is a real delicacy that not only brings the flavors of the forest to your table, but is also an elegant yet rustic dish that is perfect for both festive occasions and everyday dinners. In this post, I will introduce you to the special features of wild boar pâté, the secrets of its preparation, and a few tips for perfect serving.

WHY IS WILD BOAR MEAT SPECIAL?

Wild boar meat has a distinctive, intense flavor that comes from the natural diet of these free-roaming animals. This meat is darker and leaner than that of domestic pigs, but rich in protein and minerals. The fattier parts of the wild boar (e.g., shoulder, neck) are ideal for preparing pâté, as they make the final result juicy.

TIPS

  • Wild boar pâté is a flexible dish, so feel free to swap ingredients or add extras (e.g., brandy, mushrooms, dried fruit, etc.).
  • Wild boar pâté freezes well, so you don’t need to worry about making large quantities.
  • If you add homemade pork fat or liver, make sure that the ingredients are of good quality and, if possible, come from free-range animals.
  • Serve with fresh, crusty baguette or homemade sourdough bread.
  • Homemade pickles (e.g., gherkins, pearl onions) go well with it.
  • A glass of full-bodied red wine, such as a Cabernet Sauvignon, is an excellent accompaniment.

WILD BOAR PATE RECIPE

INGRIDIENTS:

PATE:

  • 600 g wild boar shoulder
  • 300 g pork or wild boar liver
  • 500 g pork belly
  • 20 g sugar
  • salt and pepper
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CARAMELIZED ONIONS:

  • 2-3 red onions or shallots
  • sugar
  • 20 g butter
  • 2 dl red wine
  • 3 cloves of garlic

SPICY MILK:

  • 2 dl milk
  • orange peel
  • cloves
  • cinnamon
  • bay leaf
  • pepper
  • juniper berries
  • star anise

PREPARATION:

  • Dice and mix the ingredients for the pâté, then cover and refrigerate overnight.
  • Prepare the caramelized onions. Start by sautéing the onions, then lower the heat so they don’t burn. Add the garlic and, once browned, add the red wine. Increase the heat to allow the moisture to evaporate, then sprinkle in the sugar and stir until it melts and caramelizes.
  • Prepare the spiced milk. Put the milk in a saucepan with all the ingredients, then heat slowly until hot, then turn off the heat and leave to cool. Strain at the end.
  • Mix the pâté base, spiced milk, and onion, then place in a pâté mold and bake in a preheated 350°F oven for 15-20 minutes until a crust forms.
  • Reduce the temperature to 75-80 degrees and leave in the oven overnight.
  • Allow to cool and serve.

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