Rustic pâté |

Preparation time: 90 min

Preheat your Oven at 338 °F

• Setting up

  The day before, cut the meats into 3 cm cubes and marinate them with the seasonings overnight in the refrigerator.

  Chop the parsley.

  Blend all the ingredients together.

• Realization

  Stuffing

  Grind meats in a #6 grinder.

  Condiments

  Add condiments and mix.

  Binding

  Add the previously blended mixture and gently fold into the mass.

• Assembly and cooking

  Fill your terrine with the stuffing and cover with pork crépine.

  Cooking

  Place the terrine in the oven for 10 minutes at 380°F (193°C), then lower the oven temperature to 220°F (104°C) for one hour. Using a thermometer, make sure to reach a core temperature of 179.6°F (82°C). Then stop cooking.

  Leave the terrine on the counter for 30 minutes at room temperature.

  Then wrap the terrine in cling film and refrigerate overnight.