Terrine Campagnarde (Country Style)

The original old school French recipe I based this one on was a bit sketchy and the ingredients were a bit hard to source so we improvised a little bit. Below is a “you can even do it in North America version. We don’t have the same tradition of Terrines on this side of the pond but damnit, we should.

Terrine Campagnarde (Country Style)

Serves 1 kg
Prep time 45 minutes
Cook time 2 hours
Total time 2 hours, 45 minutes
Meal type Appetizer, Side Dish, Starter
Misc Serve Cold
Region French
By author Marc Mathe
Terrine campagnarde is so much better when it is homemade!

Ingredients

  • 50ml Rum (Dark)
  • 1 tablespoon Sugar (Granulated)
  • 4 Small to Medium Onions
  • 4 Small Shallots
  • 3 cloves Garlic
  • Olive Oil
  • 400g Pork Belly (Fresh)
  • 300g Pork Shoulder (The fattier the better)
  • 300g Chicken Liver
  • 2 sprigs Thyme (Fresh)
  • 5 sprigs Parsley (Curly)
  • 2 Medium to Large Eggs
  • 100ml Heavy Cream
  • 2g Nutmeg or Allspice
  • 3g Pepper
  • thin slice Fat back (Thinly cut fatback enough to wrap 1 kg of meet)

Directions

Step 1.
Dissolve sugar in ¾ of the rum (reserve other ¼).
Step 2.
Peel and roughly chop shallots, onions and garlic.
Step 3.
Drizzle olive oil into hot frying pan and sauté chopped garlic, onions and shallots, add rum and sugar mixture and flambé. Reduce heat and caramelize mixture. Set mixture aside and let cool.
Step 4.
Using the largest setting on your meat grinder, grind pork belly and pork butt, rough chop ½ of the chicken livers and sauté the other half in a bit of butter, salt and pepper (set aside). Rough chop the parsley and remove thyme from sprig. Thoroughly mix the rum that was set aside with herbs, salt, pepper and allspice with ground pork and uncooked chicken livers. Stir in onion mixture, egg and heavy cream.
Step 5.
Line your terrine dish with fatback with enough overlap to cover meat as well, scoop mixture into terrine, cover with fatback and terrine cover.
Step 6.
Cook in water bath (Bain Marie) for 2 hours at 180 degrees Celsius (350 f.)
Step 7.
Let rest in refrigerator for 48 hours with weight over the terrine. Serve cold.

 

 

We love comments - What's on your mind?