This lovely flavorful coarse style pate' might be wild but in no way is it boring. Using the last of this year's javelina, aka peccary from the Big Guy's February hunting fiesta with his hunting co-hort John, it fulfilled the second longstanding request on my man's wish list. How's that for 2 days in a row?
Another stellar item from Cinda Chavich's book, High Plains, the loaf of yum is loaded with bacon as well as onion garlic, herbs, toasted pine nuts and in my case, ground chicken as well as the boar - or at least I'll call it that. After all, javelina is the Sonoran desert's version of wild boar even if it's not quite the same thing. For someone that's not into wild meat in any form once I enjoyed my first taste, I almost forgot I was eating it. Must have been the bacon!
Along with a grin extending giant dirty gin martini, some pickles, mustard and a wonderful crunchy baguette, we called it dinner on a perfect Pink Mountain Friday. By the way, what makes this even more convenient for an easy breezy Friday night dinner is you've got to remember to make it a day or two in advance so it has a chance to mellow and compress. I neglected to do that, so the texture's not quite as dense as it could be but it was pretty tasty anyway. I'll be pulling out some leftovers to serve tonight at our dinner party.
Country Terrine with Javelina (adapted from High Plains by Cinda Chavich)
1 pound lean thin sliced apple wood smoked bacon, divided
1 large onion, quartered
2 cloves garlic
1/4 cup apple jack brandy
1/4 cup minced fresh parsley
1/2 teaspoon each thyme, marjoram and sage
1/2 teaspoon salt
1 teaspoon coarsely cracked black peppercorns
1 pound ground javelina, wild boar or lean ground pork
1 pound ground chicken
1/2 cup toasted pine nuts or chopped walnuts
Set aside 8 slices of bacon. Place the remainder into a food processor along with onion, garlic, and brandy. Process until a smooth paste. Add parsley, thyme, marjoram, sage, salt and pepper. Pulse lightly just to combine. Set aside.
In a large bowl using your hands combine javelina, ground chicken and egg. Fold bacon puree into meat along with pine nuts. Mix just until combined. Line a large loaf pan with 6 reserved bacon strips allow bacon to hang over the edges of the pan. Press in meat mixture and level top. Fold overhanging bacon strips over meat and finish with remaining 2 strips of bacon. Cover with foil and place in a roasting pan filled with 2 inches of boiling water. Bake in 350 oven for 1 hour and 45 minutes. Remove from oven, cool to room temperature and drain excess fat. Wrap in foil, top with a board and a weight (I used the cast iron lid of my grill pan). Refrigerate overnight. Loaf is best if served 24 hours after making it, so the flavors have a chance to blend. Serve sliced with assorted pickles and mustards on the side. Serves 8. Download Country Terrine with Javelina
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