Terrines of game, wild boar, venison, pheasant… | Le Delas
Terrines of game, wild boar, venison, pheasant, hare...
Flavored with Cahors wine and spices, then slowly baked in the oven at low temperature, this boar terrine is characterized by a firm and soft texture and a marked taste. When cut, the meat is lean and clearly visible since it is detailed in large pieces. Traditional by its form and its method of production, this terrine is nevertheless very current, adapting to the tastes of today: meat well present, marked and recognizable flavors. It is therefore very appreciated, both at the cut as a starter or on a buffet. Its packaging in plastic terrine facilitates its storage and demoulding.
With this cranberry venison terrine, Guyader signs a product with well-defined tastes and not too fatty. It is in fact made with coarse ground meat, to keep visible markings on the slicing and a lean appearance, marinated in Cahors wine and garnished with cranberries for a touch of acidity.
To be consumed chilled, as an aperitif or as a starter.