Country Terrine: Autumn Recipe

Ingredients:

• 1 lb pork shoulder, cubed
• 1 lb chicken liver, diced
• 1/2 lb bacon, diced
• 1/2 cup dried figs, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup white wine
• 1/2 cup chicken stock
• 2 eggs
• Butter, for greasing the baking dish

Instructions:

1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the pork shoulder, chicken liver, bacon, dried figs, dried cranberries and chopped walnuts. Add minced garlic, thyme, sage, salt and pepper, then pour in white wine and chicken stock. Mix well to combine.
3. In a small bowl, beat the eggs. Stir them into the pork mixture.
4. Grease a 9×5 inch loaf pan with butter. Pour the pork mixture into the greased loaf pan, then smooth the surface.
5. Bake the terrine for 1-1/2 to 2 hours, or until it’s cooked through. Test the terrine with a meat thermometer – the internal temperature should reach 170°F.
6. Remove the terrine from the oven and let it cool to room temperature. When it has cooled, transfer it to a plate, then cover with plastic wrap and refrigerate for at least 2-3 hours, or overnight.
7. To serve, cut the terrine into slices. You can also garnish it with fresh herbs such as parsley or thyme.

Verdict:

Country terrine is a rustic and hearty dish that’s perfect for autumn. The combination of pork, chicken liver, dried fruits and nuts creates a delicious and satisfying flavor. The terrine can be made ahead of time, making it an easy appetizer or main course. Serve it with a freshly baked baguette and some pickles for a complete meal.

Serving Suggestions:

1. Serve slices of the terrine with crusty, freshly baked bread.
2. Add some cornichons, olives or pickled vegetables to the plate.
3. Pair the terrine with a glass of dry white wine or a fruity red wine, such as a Beaujolais or Zinfandel.