How to Make Classic Terrine de Campagne with Country Pâté

Simple Summary

Terrine de Campagne with Country Pâté is a rustic French delicacy that combines coarse-textured meat with aromatic herbs and spices, creating a flavorful and elegant dish perfect for special occasions or gourmet appetizers.

Recipe Details

• Prep Time: 3 hours (including marinating time)
• Cook Time: 1 hour 45 minutes
• Total Time: 4 hours 45 minutes (plus overnight chilling)
• Servings: 10-12
• Difficulty: Intermediate

Ingredients

• 500g pork shoulder, coarsely ground
• 250g pork liver, finely chopped
• 250g pork fatback, diced
• 150g bacon, diced
• 2 shallots, finely minced
• 2 garlic cloves, minced
• 2 tbsp brandy
• 1 tbsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 2 large eggs, beaten
• 2 tbsp heavy cream
• 8-10 thin slices of bacon (for lining the terrine)
• 2 bay leaves

Instructions

1. In a large bowl, combine the ground pork shoulder, chopped liver, diced fatback, and diced bacon.

2. Add the minced shallots, garlic, brandy, thyme, rosemary, salt, pepper, nutmeg, and allspice to the meat mixture. Mix thoroughly.

3. Stir in the beaten eggs and heavy cream until well combined. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.

4. Preheat the oven to 325°F (165°C).

5. Line a 1.5-liter terrine mold or loaf pan with the thin bacon slices, allowing them to hang over the edges.

6. Pack the meat mixture firmly into the lined mold, smoothing the top. Fold the overhanging bacon slices over the top and place the bay leaves on top.

7. Cover the terrine tightly with foil and place it in a larger baking dish. Fill the larger dish with hot water to come halfway up the sides of the terrine mold.

8. Bake in the preheated oven for about 1 hour and 45 minutes, or until the internal temperature reaches 160°F (71°C).

9. Remove from the oven and let cool in the water bath for 30 minutes.

10. Carefully remove the terrine from the water bath and place a weight on top (like a few cans of food on a small board). Refrigerate overnight.

11. To serve, remove from the mold, slice thinly, and serve chilled or at room temperature.

Chef's Notes

• For best results, use high-quality, fresh meats from a trusted butcher.
• The terrine can be made up to 5 days in advance and kept refrigerated.
• If you can't find pork fatback, you can substitute with additional bacon.
• For a smoother texture, you can process a portion of the meat mixture in a food processor before mixing.
• Serve with cornichons, Dijon mustard, and crusty bread for an authentic French experience.

Nutritional Info

Per serving (based on 12 servings):

• Calories: Approximately 350
• Protein: 20g
• Fat: 28g (mostly from healthy unsaturated fats)
• Rich in Vitamin A, B vitamins, and iron from the liver
• Good source of protein and essential amino acids

Serving Suggestions

Serve thin slices of the terrine as an appetizer on a wooden board with cornichons, Dijon mustard, and crusty baguette slices. Pair with a light red wine like Beaujolais or a crisp white wine such as Chablis. For a complete meal, serve alongside a fresh green salad with a light vinaigrette and finish with a fruit-based dessert like poached pears to balance the richness of the pâté.