Terrine de Campagne

When this dish is sitting on the dining table, you know the feast is going to be great. Whether it is Thanksgiving or Christmas, this dish is something that needs to be the starter so your guests can indulge in absolute deliciousness. Follow this recipe and make delicious Terrine de Campagne.

Health Benefits

The main component of this dish is ground pork. Ground pork has high levels of nutrients and vitamins such as zinc, selenium, various B vitamins, proteins, and phosphorus. Since this meat does have protein in it, it is something our body needs on a daily basis.

Ingredients

cup of cognac: 3/4

tablespoons of unsalted butter: 3

cup of minced onions: 1

pounds of ground pork: 2 1/2

ounces of bacon-finely chopped: 12

bacon slices for lining: 14

cloves of garlic, pressed: 3

teaspoons of salt: 2 1/2

teaspoons of dried thyme: 2 1/2

teaspoons of allspice: 1 1/2

teaspoon of freshly ground black pepper: 1

large eggs, lightly beaten: 2

cup of whipping cream: 1/3

piece of ham steak: 16 ounces

coarse sea salt

cornichons (tiny french pickles)

Dijon mustard

How To Make Terrine de Campagne

1. Place the oven rack on the lowest position and preheat to 350 F. In a pot, boil Cognac until it reduces to ½ cup, this takes one and a half minute and let it cool.
2. In a heavy medium skillet, melt the butter on medium heat. Add the onions and sauté them until they are tender and sautéed, this takes 8 minutes. Make sure the onions are not brown.
3. In a large bowl, mix the pork and chopped bacon with a fork or your fingertips until they are mixed well.
4. Then add the sautéed onions, garlic, 2 ½ teaspoons of salt, thyme, allspice, and pepper to the mixture and mix until it is well incorporated. Now, add the eggs, cream, and reduced Cognac, and stir again.
5. Line a 9x5x3-inch loaf pan with the bacon slices by placing 8 across the width and 3 on the shorter sides. Feel free to overlap, if need be. Using your hands, evenly and lightly press the meat mixture (½ of it) on top of the bacon slices. Top it with the ham strips and add the remaining meat mixture on top.
6. Fold the bacon sliced over so it covers the pâté. Cover the top of the pan with foil. Place the pan in a 13x9x2 inch baking pan and place it in the oven. Put boiling water in the baking pan so it covers the sides of the loaf pan. Bake it until a thermometer inserted in it comes out reading 155 F (this takes 2 hours or so).
7. Take the loaf pan out and “transfer to rimmed baking sheet.” Place a heavy skillet on top of the pâté so it can weight down. Chill it overnight. For the best taste, make it 4 days in advance.
8. Put the loaf pan in a large pan full of hot water for 3 minutes. Take the pâté out on a plate, take off the fat from the plate, and wipe it clean. Cut the pâté into ½-inch slices.

Trivia

• In old times, this dish was a staple for many French households.
• Many holidays are welcomed with this dish!

Some call Terrine de Campagne “meat bread.”