Spiced Potted Meat

Name: Spiced Potted Meat
Total time: 13 h 40 min
Yield: 4
Ingredients: 1 tsp black peppercorns; 4 Juniper Berry; 1 pinch grated Nutmeg; 0.5 tsp dried marjoram; 0.5 tsp dried thyme; 1 tsp salt; 4 tsps Cognac; 4 tsps Port wine; 5.333 cups Wild boar (e. g. leg, diced); 1.667 cups Bacon (diced); 1 onion (diced); 2 eggs; 1 cup smoked Pork belly (finely chopped)

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Health Score:

6,6 / 10

Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

ready in 13 h. 40 min.

Ready in

Ingredients

for

jars approx. 400 ml each

Ingredients: 1 tsp black peppercorns; 4 Juniper Berry; 1 pinch grated Nutmeg; ½ tsp dried marjoram; ½ tsp dried thyme; 1 tsp salt; 4 tsps Cognac; 4 tsps Port wine; 5.333 cups Wild boar (e. g. leg, diced); 1 ⅔ cups Bacon (diced); 1 onion (diced); 2 eggs; 1 cup smoked Pork belly (finely chopped)

How healthy are the main ingredients?

marjoram thyme Nutmeg salt onion egg

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Preparation steps

Grind the peppercorns and the juniper berries in a mortar and mix with the nutmeg, marjoram, thyme, salt, cognac and port. Add the boar and the bacon to the marinade, cover and leave to chill overnight.

The next day, add the onion to the marinated meat and mince finely.

Beat the eggs and stir them into the meat mixture along with the pork belly.

Heat the oven to 180°C (160°C in a fan oven), 350°F gas 4.

Transfer the pâté mixture to oven-proof jars and place the jars in a deep baking dish filled 1/3 with boiling water. Bake for around 1 hour then carefully remove the jars from the baking dish and leave to cool.

Spiced Potted Meat

Ingredients

Preparation steps

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