Terrines of game, wild boar, venison, pheasant… | Le Delas
Terrines of game, wild boar, venison, pheasant, hare...
The raw materials for this terrine, including 27% wild boar, were marinated for 24 hours with fine spices, herbs (thyme, shallot and parsley), and a mixture of Cahors wine and cognac, for an intense flavor. Beautiful hints of walnuts, chestnuts and hazelnuts give it a crunchy texture. Molded by hand and cooked gently, it offers a perfect confit and an optimal diffusion of aromas. This terrine goes perfectly with wholemeal bread, a green salad and raw vegetables.
The raw materials for this terrine, including 27% wild venison, were marinated for 24 hours with fine spices, herbs (parsley, shallot, thyme) and Madiran wine, for strong flavors. Molded by hand and cooked gently, it offers a perfect confit and an optimal diffusion of aromas. This terrine can be eaten as an aperitif or as an appetizer, but also as a snack with country bread and sweet potato fries.