Terrine
This French dish consisting of coarsely chopped meat and fat is similar to a meat loaf. The name terrine also refers to the earthenware vessel used to cook it, which also serves as a mold. The combination of meat (often goose or duck liver, pork, deer, or boar) is usually marinated in a mixture of herbs and wine before it is left to cool, when a flavorful jelly develops in the dish.
Although it was originally invented as a hearty and substantial food for French peasants, today it has evolved into an elegant appetizer that commonly appears on the menus of many upscale restaurants.
Types of Terrine
Pairing tips
Sauternes
This late-harvest dessert wine of Bordeaux is predominantly made with Sémillon, the region's rare golden-skinned white grapes affected by noble rot, though ... Read more
Beaujolais
Beaujolais is a light-bodied red wine, with relatively high amounts of acidity. It is made in the historical wine producing region Province of Beaujolais, mostly ... Read more
La Tâche
La Tâche is a French appellation and a grand cru vineyard entirely under the monopole of the renowned Domaine de la Romanée-Conti. Located in the ... Read more
Vouvray
This French wine region is located in the Loire Valley (Touraine district), and it is known for the production of varietal white wines that are predominantly produced ... Read more
Recipe variations
Game Meat Terrine
READY IN 2d 2hThe following is a classic terrine recipe, and that is one for a game terrine. In this case, wild boar or deer is called for. The meat needs to marinate for 24 hours first. The following day the meat is assembled in a terrine mold together with slices of bacon, ground sausage meat, and ground veal. The terrine is covered with a lid and cooked in a water bath for 2 hours. Serve cold, the day after it's been prepared, as a starter with beetroot or curly chicory salad and some rustic bread.
Lamb Terrine
READY IN 3hThe following is the lamb terrine recipe. The lamb is layered in a terrine mold, and each layer is rubbed with a spice mixture. Once assembled, the meat is poured over with white wine and broth and cooked. Once cooked and cooled, the top is covered with a jelly made with the remaining hot broth. Before you start making the jelly, make sure the broth is as grease-free as possible so that the jelly can turn out translucent. Serve it immediately the following day as an appetizer with pickles. This recipe is adapted from Larousse.fr, the website of the publisher of Larousse Gastronomique.
Pâté de Campagne
READY IN 14h 55minThis pâté de Campagne recipe shows how to prepare a country-style terrine. And although this version is referred to as pâté, this dish is technically a terrine. This recipe can be made even four days ahead, and once finished, should be served at room temperature with cornichons, Dijon, and baguette slices.
Fish Terrine
READY IN 1h 40minThe recipe for this fish terrine is adapted from Larousse.fr, the website of the publisher of the famed Larousse Gastronomique. The terrine is made with fish, beaten eggs, and vegetables, namely carrots, snow peas, and shelled peas. It can be made a day before and stored in the refrigerator overnight. To give the dish more texture, add some whole pieces of fish fillets to the stuffing.
Liver Terrine
READY IN 18minThe following is the recipe for liver terrine, which is prepared by steaming and done in a matter of minutes. Alternatively, you can cook the liver sausage in boiling water for five minutes instead of steaming it. Serve the slices of liver sausage with hot bread and some salad leaves. This recipe is adapted from Larousse.fr, the website of the famed Larousse Gastronomique.
Terrine Authentic recipe
The following is a classic terrine recipe, and that is one for a game terrine. In this case, wild boar or deer is called for. The meat needs to marinate for 24 hours first. The following day the meat is assembled in a terrine mold together with slices of bacon, ground sausage meat, and ground veal. The terrine is covered with a lid and cooked in a water bath for 2 hours. Serve cold, the day after it's been prepared, as a starter with beetroot or curly chicory salad and some rustic bread.
WHERE TO EAT The best Terrine in the world (according to food experts)
Best Terrine
