If you think of a country terrine as a decadent meat loaf it won’t seem as intimidating to prepare. It isn’t difficult at all. Your effort will result in a texture and flavor that is fantastic, whether served as a starter or on a charcuterie board. Enjoy with accompaniments such as rustic bread, cornichons, caper berries to black truffle mustard from Maille. Share your version with me by tagging me on instagram at @y_delicacies. Enjoy!
Servings: two 1 1/2 quart terrines
2 lbs. pork, ground
2 lbs. veal, ground
1-pound fat back, finely ground
4 large eggs
¼ cup cognac
2 Tablespoons kosher salt
2 Tablespoons dried thyme leaves
2 Tablespoons fresh garlic, minced
2 teaspoons black pepper, ground
1 teaspoon fresh ground nutmeg
1 cup dried cherries
1 cup pistachios, coarsely chopped
Special equipment: two 1 ½ quart pâté terrines, large roasting pan, meat thermometer
1. Preheat oven to 250°F. Line two 1 ½ quart lidded, pâté terrines with plastic wrap leaving enough overhand to cover the top of the terrine
2. In a mixer with a paddle attachment, mix the pork, veal, fatback, eggs and cognac until well blended.
3. Add salt, thyme, garlic, black pepper, nutmeg and mix until well blended. Add the cherries and pistachios and mix until well distributed.
4. Divide the mixture evenly and firmly pack into the lined terrines. Cover the mixture tightly with the overhanging plastic wrap and cover with lids.
5. Place terrines side by side in a large roasting pan. Fill with water until half way up the side of the terrines.
6. Bake until the temperature in the center of the terrine is 165°F, about 2 hours.
7. Remove the lid, drain any excess rendered fat, securely cover the top with over hanging plastic wrap and weigh down with heavy cans and refrigerate until chilled.
8. Unmold, slice and served chilled with mustard, cornichons, caper berries and crackers.
Do Ahead: Terrine can be baked and chilled up to 1 week ahead. Keep tightly wrapped in the refrigerator.