Provencal Terrine Recipe

Name: Provencal Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g pork shoulder; 150 g pork fat; 300 g chicken livers; 3 shallots, chopped very finely; 3 garlic cloves, crushed; 1/3 cup dry white wine; 1 1/2 tablespoons cognac or 1 1/2 tablespoons brandy; 1 1/2 tablespoons port wine; 1 tablespoon sea salt; 1/2 tablespoon black pepper, freshly ground; 2 tablespoons fresh thyme; 2 tablespoons fresh chervil; 2 tablespoons fresh marjoram; 2 tablespoons fresh tarragon; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/8 teaspoon ground cardamom

Servings: persons

700 g pork shoulder
150 g pork fat
300 g chicken livers
3 shallots, chopped very finely
3 garlic cloves, crushed
1/3 cup dry white wine
1 1/2 tablespoons cognac or 1 1/2 tablespoons brandy
1 1/2 tablespoons port wine
1 tablespoon sea salt
1/2 tablespoon black pepper, freshly ground
2 tablespoons fresh thyme
2 tablespoons fresh chervil
2 tablespoons fresh marjoram
2 tablespoons fresh tarragon
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom

1
Coarsely grind the pork meat, fat and chicken livers together.
2
Preheat oven to 190 degrees Celsius & grease a 1 litre terrine dish (olive oil is fine).
3
Place the meat into a bowl with the remaining ingredients and mix well with your hands.
4
Pour into the terrine dish & put the terrine dish into a larger roasing dish, adding hot water to reach 2/3rds of the way up the side of the terrine.
5
Bake for 1 & 1/2 hours, then remove the terrine dish from the oven & water bath. Place a plate with a weight on top of the terrine.
6
When cool, remove the weight and refrigerate for 2 days before eating.
7
Serve as an appetiser or just eat in thick slices with bread & pickles.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 700 g pork shoulder, 150 g pork fat, 300 g chicken livers, 3 shallots, chopped very finely, and more.

Yes, Provencal Terrine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Provencal Terrine

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