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1
In a large saucepan, over medium heat, add the oil.
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2
Season the boar with salt and pepper.
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3
When the oil is hot, sear for 3 to 4 minutes on each side.
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4
Remove from the pan and set aside.
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5
Add the onions, carrots, and celery to the pan.
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6
Season with salt and pepper.
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7
Saute for 2 minutes.
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8
Stir in the garlic, bay leaf and tomatoes.
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9
Season with salt and pepper.
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10
Continue to saute for 2 minutes.
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11
Stir in the beef stock and add the reserved stew meat.
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12
Bring to a boil, reduce the heat to medium low and simmer until the meat is tender, about 4 hours, stirring occasionally.
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13
Remove from the heat and cool completely.
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14
Remove the stew meat and set aside.
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15
Strain the liquid, discarding the vegetables.
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16
Place the liquid back over the heat and reduce to 1 cup.
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17
Dissolve the gelatin in 1/2 cup of cold water.
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18
Add to the reduced liquid.
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19
Shred the meat, discarding fat.
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20
Line a 12-inch long by 4 inches wide by 3 inches deep terrine mold with plastic wrap.
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21
In a hot saute pan, over medium heat, sear the foie gras for 1 minute on each side.
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22
Remove from the heat and drain on paper towels.
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23
Strain the foie gras fat and set aside.
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24
Line the terrine mold with half of the meat.
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25
Lay the foie gras over the meat.
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26
Place the remaining meat over the foie gras and press firmly.
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27
Slowly pour the foie gras fat and gelatin mixture over the terrine, letting the liquid soak into the Terrine.
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28
Cover with plastic wrap and refrigerate for at least 4 hours.
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29
Carefully place the Terrine mold in warm water to loosen the mold.
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30
Unwrap the plastic wrap and place on a serving platter.
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31
Slice the terrine into individual servings garnish with parsley and serve with the toasted bread and mustard.
