Recipe Wild boar terrine - Master'Classes Le Parfait

Terrine de Sanglier - Master'Classes Le Parfait
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Ingredients


  • 1 kg Wildschweinfleisch
  • 1 kg Schweinekehle
  • 500g Perugina (oder Wurstbrät)
  • 6cl Portwein
  • 15g Salz
  • 3g Pfeffer
  • 40g rote Zwiebel (oder Schalotte)

Recommended products

We recommend: TERRINE LE PARFAIT "SUPER"

Preparation

We find ourselves today in a Master'Classe Le Parfait In collaboration with the Lycée Hôtelier Jeanne and Paul Augier to discover a tasty and seasonal recipe! 🧡

 

Also find the second video recipe, oil mushrooms, just here: https://www.leparfait.com/fr/blogs/recette/champignons-a-lhuile-masterclasses-le-parfait  

To your stoves! 🍴

To subscribe to the chain and not miss the next master'classes it is here: https://www.youtube.com/channel/UCo4L...

 

Filming: JPDP Films

Production Director: Joëlle Valla

Student: Malaury Reeb-Gruber

Chef: Remy Lesage

Thanks to the entire teaching team of the hotel school Jeanne and Paul Augier

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