Wild boar terrine

2 hours 15 minutes


Wild boar terrine

  • 550g of wild boar shoulder, or leg, cut into 1cm cubes
  • 550g of wild boar sausage meat
  • 250ml of red wine
  • 2 banana shallots, diced
  • 2 garlic cloves, finely sliced
  • 2 oranges, zested
  • 1 bay leaf
  • 1 tbsp of rosemary, chopped
  • 50g of cranberries, halved
  • salt
  • pepper


First, mix together the cubed wild boar, sausage meat, shallots, garlic, orange zest, bay leaf and rosemary in a bowl, so that everything is fully incorporated. Pour over the red wine and mix gently
Leave to marinade overnight or for at least 12 hours
Preheat the oven to 180°C/gas mark 4
When ready to cook, add the cranberries to the meat and mix through using your hands. Season well with salt and pepper, again mixing through
At this stage, it is a good idea to fry off a teaspoon of meat in a little oil in a pan, to make sure you’ve got the seasoning right
Spoon the wild boar into a terrine or loaf tin, cover with a lid or foil and place in a roasting tin. Pour in boiling water so that it reaches about halfway up the side of the terrine and cook for 2 hours
Leave to cool completely before serving in slices, with toasted bread and a side salad. Good accompaniments are sloe berry jams or onion marmalade