{"id":644,"date":"2014-01-23T04:42:28","date_gmt":"2014-01-23T03:42:28","guid":{"rendered":"http:\/\/www.locationencorse.eu\/blog\/?p=644"},"modified":"2014-02-26T20:40:29","modified_gmt":"2014-02-26T19:40:29","slug":"terrine-de-sanglier","status":"publish","type":"post","link":"https:\/\/www.locationencorse.eu\/blog\/terrine-de-sanglier\/","title":{"rendered":"Terrine de sanglier"},"content":{"rendered":"

TERRINE DE SANGLIER\u00a0 : recette prise\u00a0sur le Facebook de locationencorse.eu<\/span><\/a><\/span><\/span><\/p>\n

Il vous faut : (avec le sanglier Corse et la panzetta du porc Nustral c’est meilleur)<\/p>\n

600g de viande de sanglier (\u00e9paule de pr\u00e9f\u00e9rence)<\/p>\n

300g d\u2019\u00e9chine de porc<\/p>\n

300g de panzetta<\/p>\n

Quelques bardes de lard<\/p>\n

1 oignon<\/p>\n

2 gousses d\u2019ail<\/p>\n

Laurier<\/p>\n

Thym<\/p>\n

Persil<\/p>\n

1 bouteille de vin rouge<\/p>\n

Sel et poivre<\/p>\n

\u00bd sachet de gel\u00e9e en poudre<\/p>\n

La marinade\"terrine<\/p>\n

Le secret d\u2019une terrine r\u00e9ussie r\u00e9side dans sa marinade. La veille de la confection de la terrine, commencez \u00e0 faire votre marinade. C\u2019est simple. \u00c9pluchez l\u2019oignon et les gousses d\u2019ail. \u00c9mincez-les. Dans un grand plat creux, versez le thym, le laurier, le persil, l\u2019oignon et l\u2019ail. Eh oui, tout \u00e7a\u2026 il faut donner du go\u00fbt. Coupez la viande de sanglier en petits morceaux. Faites de m\u00eame avec l\u2019\u00e9chine de porc. Incorporez tous les morceaux dans le plat. Couvrez le tout avec le vin rouge. Salez et poivrez abondamment. Pour un assaisonnement parfait, ajoutez 18g de sel par kilo de viande. M\u00e9langez. Laissez mariner au frais pendant 24 heures, en remuant de temps \u00e0 temps.<\/p>\n

La terrine<\/p>\n

Le lendemain, remontez vos manches, c\u2019est reparti ! Reprenez votre marinade et \u00e9gouttez les morceaux de viande. Coupez la panzetta en morceaux. Passez tout cela dans un hachoir avec, de pr\u00e9f\u00e9rence, une grille \u00e0 gros trous. Disposez le hachis de viandes dans un saladier. Assaisonnez.<\/p>\n

Petite astuce pour savoir si vous avez suffisamment sal\u00e9 et poivr\u00e9: faites une petite boulette de viande, aplatissez-la et faites la cuire \u00e0 la po\u00eale. Go\u00fbtez. Vos papilles devraient vous signaler de suite s\u2019il manque un condiment. Alors ? M\u00e9langez la farce, un peu de marinade et la gel\u00e9e en poudre.<\/p>\n

Votre terrine est presque pr\u00eate. Tapissez le fond et les bords d\u2019un plat \u00e0 terrine avec les bardes de lard. Cela \u00e9vitera que la viande ne se dess\u00e8che pendant la cuisson. Remplissez la terrine avec la farce de viande. Recouvrez d\u2019une feuille de barde de lard et de quelques feuilles de thym. Fermez le plat \u00e0 terrine avec le couvercle.<\/p>\n

Derni\u00e8re \u00e9tape : la cuisson. Faites cuire au bain marie au four \u00e0 180 \u00b0C pendant 1h30. Pour savoir si c\u2019est cuit, piquez la terrine avec une pointe de couteau. Si celle-ci ressort s\u00e8che, c\u2019est pr\u00eat ! Laissez refroidir compl\u00e8tement.<\/p>\n

La d\u00e9gustation de la terrine de sanglier \u00e0 la mode Corse<\/p>\n

Vous avez h\u00e2te de go\u00fbter ? Normal. Mais il est conseill\u00e9 de patienter 48h avant de d\u00e9guster sa terrine de sanglier \u00e0 la mode Corse. Pourquoi ? Pour que la consistance et les saveurs soient \u00e0 leur summum. Tenez bon<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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