April 2022

5 kg of pork and chicken liver, home made broth, mix of manzanilla and muscadet (instead of cognac) and precise work of Isabelle de Montille and her friend Antoine. And voilà - ‘Pâté de marcassin’ will be a treat to La Maison de Pommard guests very soon!

Here is the recipe:

Pâté de sanglier

For about 20 jars

2 kg (70,5 oz)  of deboned and denervated wild boar shoulder, cut into pieces. Marinate these pieces in a fairly full-bodied red wine (Syrah, Grenache or Cabernet) and a little cognac, 2 spoons of olive oil

1,3 kg (45,8 oz) pork throat

1,3 kg (45,8 oz) of bacon (preferably no smoked)

700 g (24,6 oz) pork liver

300 g (10,5 oz) chicken liver

35cl alcohol: we prepared a blend with 45% Jerez wine (Manzanilla), 45% old Muscat de Rivesaltes (a natural sweet wine), 10% cognac. But you can change these proportions if you prefer to have more taste of cognac. You can add also only 20cl of cognac.

12 shallots

75 cl of Pork or poultry broth

14 g (0,4 oz) of salt per kilogram (32,5 oz) of meat

ground pepper

4 spices mix (grounded)

2 bunches of parsley

fresh thyme

bay leaves

The day before: prepare the marinade. Place the pieces of wild boar in a big dish. Pour the red wine which must cover the meat, add 6 tablespoons of cognac and 6 tablespoons of olive oil. Put in the fridge.

The next day: drain the meat. Cut into pieces the pork throat, the bacon, the pork liver.

Pass all the meats through a mincer, alternating the meats so that the stuffing is well mixed.

Peel and mince the shallots, brown them in a sauté pan with butter, add the broth and bring to a boil. Reduce by half before removing from heat.

Wash the parsley, partially stem and chop finely with a knife.

Gather the minced meat in a large bowl, mix well, add alcohol and broth with the shallots. Add the salt, parsley, stripped thyme, and generously pepper + 4 spice mix according to taste.

Mix everything well.

Fill mixture in special jars for canning, previously washed and dried.

Place a bay leaf on top of the pâté and close the lids hermetically.

Place in a steam oven and cook for 60 minutes at 100 degrees C (212 F)

Leave to cool and store in a dry, cool and shaded place for at least 10 days.

Start tasting after 10 days or later. The pâté must stale a little to release all its flavors.

Bon appetit!