flipGame terrine from Montbard
Game terrine from Montbard
Why this dish? Buffon divided his life between his Parisian study at the Jardin du Roi and his lands at Montbard. The game terrine, which keeps for several days under its layer of fat, was ideal for a man who traveled between the capital and Burgundy and received unexpected guests.
A rustic terrine of game and pork, chopped, flavored with aromatics and wine, slowly baked in the oven then sealed under lard for keeping. Served cold, sliced, with bread and Dijon mustard.
As I divide my days between Paris and Montbard, I like to keep these game terrines ready, which my people prepare in autumn. The meats are chopped with a little lard, enhanced with spices and a dash of wine, then cooked long and sealed under fat, so they keep very well. Thus, whatever traveler knocks at my door, I can immediately offer him an honest slice and a glass of Burgundy.
- •Game meat (hare, partridge, wild boar) — the bulk (base)
- •Lard and pork belly — one third (softness)
- •Burgundy wine — a glass (flavor)
- •Shallots, parsley — a handful (aromatics)
- •Fine spices (pepper, nutmeg, clove) — a pinch (seasoning)
- •Lard strips and lard — as needed (lining and sealing)
Game terrine from Montbard
A rustic terrine of game and pork, chopped, flavored with aromatics and wine, slowly baked in the oven then sealed under lard for keeping. Served cold, sliced, with bread and Dijon mustard.
Why this dish? Buffon divided his life between his Parisian study at the Jardin du Roi and his lands at Montbard. The game terrine, which keeps for several days under its layer of fat, was ideal for a man who traveled between the capital and Burgundy and received unexpected guests.
As I divide my days between Paris and Montbard, I like to keep these game terrines ready, which my people prepare in autumn. The meats are chopped with a little lard, enhanced with spices and a dash of wine, then cooked long and sealed under fat, so they keep very well. Thus, whatever traveler knocks at my door, I can immediately offer him an honest slice and a glass of Burgundy.
Ingredients (period version)
- Game meat (hare, partridge, wild boar) — the bulk (base)
- Lard and pork belly — one third (softness)
- Burgundy wine — a glass (flavor)
- Shallots, parsley — a handful (aromatics)
- Fine spices (pepper, nutmeg, clove) — a pinch (seasoning)
- Lard strips and lard — as needed (lining and sealing)
Ingredients
- Game meat (venison leg, duck breast, or pork + chicken livers) — 600 g (base)
- Pork belly or breast — 300 g (softness)
- Red Burgundy wine — 10 cl (flavor)
- Shallots and parsley — 2 + 1 bunch (aromatics)
- Salt, pepper, nutmeg, 1 ground clove — to taste (seasoning)
- Lard strips — 200 g (lining)
- Melted lard — 100 g (sealing)
Method
- Coarsely chop the game and pork; mix with chopped shallots and parsley; moisten with wine; season generously and let rest overnight in a cool place.
- Line a terrine with lard strips, pack in the stuffing, fold the lard strips over the top.
- Cook in a bain-marie in the oven at 160°C for 1.5 to 2 hours.
- Let cool slightly, press under a weight, then pour melted lard over the top to seal. Refrigerate for at least 48 hours before serving, with bread and Dijon mustard.
How it was made : Cooking under fat (confit and sealing with lard) was, before artificial cold, one of the great preservation techniques. Game terrines and pâtés allowed the product of the hunt to be kept for several weeks and taken on journeys.
The contemporary twist : Present the terrine on a wooden board with cornichons, old-style Dijon mustard, and grilled country bread.
Sources : Menon, La Cuisinière bourgeoise, 1746 · Massialot, Le Cuisinier roïal et bourgeois, 1691
Buffon · Charactorium
