Spiced Potted Meat
6,6 / 10
ready in 13 h. 40 min.
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.