How to make wild boar pâté with red wine
If you're looking for a unique recipe to impress at a gathering or enjoy as a special appetizer, this wild boar pâté with red wine is an excellent choice.
- 250 gr de carne de jabalí limpia y troceada
- 80 gr de hígado de cerdo
- 1 cebolla pequeña picada
- 2 dientes de ajo
- 100 ml de vino tinto seco
- 20 ml de brandy (opcional)
- 40 gr de mantequilla
- 1 cdita de tomillo fresco
- 1/2 cdita de romero fresco picado
- 1 hoja de laurel
- 1/2 cdita de pimienta negra molida
- 1 cdita de sal
- 1 cda de aceite de oliva
- Calienta el aceite de oliva en una sartén y sofríe la cebolla junto con el ajo hasta que estén tiernos.
- Añade la carne de jabalí y cocina durante 5 minutos hasta que se dore ligeramente.
- Incorpora el hígado de cerdo, el tomillo, el romero y la hoja de laurel.
- Vierte el vino tinto y el brandy. Cocina a fuego medio hasta que el líquido se reduzca aproximadamente a la mitad.
- Retira la hoja de laurel y deja enfriar durante unos minutos.
- Coloca la mezcla en un procesador de alimentos junto con la mantequilla.
- Tritura hasta obtener una textura fina, homogénea y cremosa.
- Ajusta el punto de sal y pimienta.
- Pasa el paté a un recipiente hermético y refrigera durante al menos 2 horas antes de servir.
- Acompaña con pan tostado, galletas saladas artesanales o encurtidos.
To prepare this wild boar pâté with red wine you will need wild boar meat, pork liver, red wine, onion, garlic, butter, thyme, rosemary, black pepper, salt and an optional touch of brandy to add greater aromatic complexity.
Creamy wild boar pâté with red wine
- 2 people
- Easy
- 390 Kcal
- 250g of cleaned and chopped wild boar meat
- 80g of pork liver
- 1 small chopped onion
- 2 cloves of garlic
- 100 ml of dry red wine
- 20 ml of brandy (optional)
- 40g of butter
- 1 tsp of fresh thyme
- 1/2 tsp chopped fresh rosemary
- 1 bay leaf
- 1/2 tsp ground black pepper
- 1 teaspoon of salt
- 1 tbsp of olive oil
- Heat the olive oil in a frying pan and sauté the onion and garlic until tender.
- Add the wild boar meat and cook for 5 minutes until lightly browned.
- Add the pork liver, thyme, rosemary, and bay leaf.
- Pour in the red wine and brandy. Cook over medium heat until the liquid has reduced by about half.
- Remove the bay leaf and let it cool for a few minutes.
- Place the mixture in a food processor along with the butter.
- Blend until you obtain a fine, homogeneous and creamy texture.
- Adjust the salt and pepper.
- Transfer the pâté to an airtight container and refrigerate for at least 2 hours before serving.
- Serve with toasted bread, artisan crackers, or pickles.
Tips for this recipe
- Use fresh, well-cleaned wild boar meat to avoid overly strong flavors.
- Don't omit the liver, as it provides the classic texture of the pâté.
- Choose a good quality dry red wine to improve the final result.
- Cook the meat over medium heat to retain its juiciness.
- Properly reduce the wine to concentrate the flavors.
- Add the butter while the mixture is still warm to facilitate emulsification.
- Blend for several minutes to achieve a silky consistency.
- Taste for seasoning before refrigerating.
- Let the pâté rest for at least two hours to allow the flavors to meld.
- Keep it refrigerated and consume it within four days.
What does wild boar pâté taste like?
It has a more intense and slightly deeper flavor than pâtés made with pork or chicken, with very pleasant wild notes.
Can I substitute red wine?
Yes. You can use dry white wine, although red wine provides greater complexity and aromatic depth.
How to achieve a creamier texture?
Add a little more butter or a tablespoon of heavy cream during blending.
Can it be frozen?
Yes. It can be frozen in airtight containers for approximately two months without losing too much quality.
