Terrine de campagne maison Recette traditionnelle et savoureuse

Ingredients

• 700 g Lean Pork (trimmed of excess fat, cut into chunks for grinding)
• 500 g Pork Liver (rinsed and cut into pieces)
• 1000 g Pork Neck (Gorge) (also known as pork throat, cut into chunks)
• 1 bunch Fresh Parsley (rinsed and roughly chopped)
• 2 large Eggs (room temperature)
• 2 medium Onion (peeled and cut into chunks)
• 4 cloves Garlic Cloves (peeled and halved)
• 2 tbsp All-Purpose Flour (helps bind the terrine)
• 5 cl Cognac (adds depth; can substitute with dry brandy or armagnac)
• 2 sprigs Rosemary (fresh)
• 2 leaves Bay Leaf (whole, for aromatics)
• 10 g Dried Porcini Mushrooms (cèpes déshydratés) (re‑hydrated in hot water)
• 1 tsp Herbes de Provence
• 30 g Salt
• 5 g Black Pepper (freshly ground)
• 1 tsp Ground Nutmeg
• 1 tsp Paprika
• 1 sachet Savory Gelée (ready‑made meat gelatin) (approximately 30 g, used to set the terrine)

Instructions

1. Rehydrate Dried Mushrooms

   Place the dried porcini mushrooms in a bowl, cover with hot water, and let sit for 5 minutes until softened.

   Time: PT5M

2. Prepare Meats

   Trim any excess fat from the lean pork, pork liver, and pork neck, then cut each into bite‑size pieces suitable for the grinder.

   Time: PT5M

3. Prep Aromatics

   Peel the garlic cloves and cut them in half. Rinse the parsley and chop roughly. Peel the onions and cut into chunks.

   Time: PT7M

4. Grind the Meat

   Using the meat grinder, alternate adding pieces of pork, a clove of garlic, a chunk of onion, then pork neck, and repeat until all meat is finely ground and well mixed.

   Time: PT10M

5. Chop Rehydrated Mushrooms

   Drain the mushrooms, squeeze out excess water, and cut them into small pieces.

   Time: PT2M

6. Combine All Ingredients

   In the large mixing bowl, add the ground meat, chopped mushrooms, 2 eggs, 30 g salt, 5 g pepper, 5 cl cognac, 1 tsp nutmeg, 1 tsp herbes de Provence, 1 tsp paprika, and 2 tbsp flour. Mix thoroughly with clean hands until the mixture is homogeneous.

   Time: PT5M

7. Pack Terrine Molds

   Spoon the meat mixture into the terrine molds, pressing firmly with a spoon to eliminate air pockets. Top each with a bay leaf and a sprig of rosemary.

   Time: PT5M

8. Prepare Bain‑Marie

   Place the filled terrines in a baking (gratin) dish. Pour hot water into the dish until it reaches halfway up the sides of the terrines.

   Time: PT5M

9. Bake

   Preheat the oven to 180°C. Bake the terrines in the bain‑marie for 1 hour 30 minutes, or until the internal temperature reaches 70°C.

   Time: PT1H30M

   Temperature: 180°C

10. Drain Fat and Add Gelée

    Remove the terrines from the oven and let them cool for 10 minutes. Using a spatula, gently press to expel excess fat from the surface. While still warm, pour the prepared savory gelée over each terrine until the top is fully covered.

    Time: PT10M

11. Cool and Refrigerate

    Allow the terrines to come to room temperature, then place them in the refrigerator for at least 24 hours to set fully.

    Time: PT0M

Nutrition Facts

Calories

625

Protein

35 g

Carbohydrates

5 g

Fat

45 g

Fiber

1 g

Ingredient Substitutions

• Instead of Lean Pork: Pork shoulder
• Instead of Pork Liver: Chicken liver
• Instead of Pork Neck (Gorge): Pork shoulder
• Instead of Fresh Parsley: Flat-leaf parsley
• Instead of Onion: Leek
• Instead of All-Purpose Flour: Rice flour (gluten‑free)
• Instead of Cognac: Armagnac, Dry white wine
• Instead of Rosemary: Thyme
• Instead of Dried Porcini Mushrooms (cèpes déshydratés): Dried shiitake, Dried morels
• Instead of Herbes de Provence: Italian seasoning
• Instead of Ground Nutmeg: Mace
• Instead of Paprika: Smoked paprika
• Instead of Savory Gelée (ready‑made meat gelatin): Unflavored gelatin dissolved in stock

Equipment Needed

• Meat Grinder
• Large Mixing Bowl
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Spatula
• Terrine Molds
• Baking (Gratin) Dish
• Bain‑Marie Pan
• Oven
• Thermometer (optional)

Critical Steps — Do Not Skip

• Rehydrating the dried mushrooms properly
• Grinding the meat in alternating layers to ensure even seasoning
• Pressing the mixture firmly to eliminate air bubbles
• Draining excess fat after baking
• Pouring the gelée while the terrine is still warm to achieve a glossy finish

Chef Tips from the Video

• Keep the meat and the mixing bowl chilled; cold fat emulsifies better and yields a smoother texture.
• Grind the meat twice for a finer, more cohesive terrine.
• Use a kitchen scale for precise seasoning; small variations affect texture.
• If you prefer a milder flavor, reduce the cognac to 2 cl and replace the rest with stock.

Troubleshooting

Storage

Refrigerator: Keep sealed; good for up to 4 days.

Freezer: Not recommended due to gelatin texture; if frozen, consume within 1 month and thaw slowly.

Room temperature: Do not store at room temperature; always keep chilled.

Make-Ahead Tips

• The meat mixture can be prepared a day ahead and kept refrigerated before baking.
• Gelée can be made in advance; keep it refrigerated and re‑heat gently before pouring.

Frequently Asked Questions