Pate de Campagne

Country Style Terrine, Classic Meatloaf

Author

Scott Cava

Prep Time: 00:45

Recipe Time: 02:30

Temperature : 165F / 73.9C

Ingredients

• Boneless Pork Shoulder - 1435 grams
• Slab Bacon-125 grams
• Chicken Livers- 420 grams
• Salt- 32grams
• Insta Cure 1, curing salt- 3 grams
• Ground Cloves- .5 gram (1/4tsp)
• Ground Nutmeg- .5 gram (1/4tsp)
• Ground Ginger- .5 gram (1/4 tsp)
• Ground Cinnamon- .5 gram (1/4tsp)
• Ground Coriander- 1 gram (1/2 tsp)
• Ground White Pepper- 1 gram (1/2 tsp)
• Soft White Bread, Crust Removed, Cubed- 90 grams
• Eggs- 110 grams (2 Whole Eggs)
• Heavy Cream- 90 grams
• Dried Cherries- 125 grams
• Pistachios- Blanched, Skins Removed- 55 grams
• Bourbon- 20 grams ( 2 TBL)

Directions

1. Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC
2. Cube pork, bacon and livers into small pieces and place into a bowl.
3. Add Salt & Spices to meat mixture and place into the freezer to keep very cold and begins to freeze.
4. Make your panade in the meantime. This is the cubed white bread, eggs and cream
5. Combine all ingredients to a bowl and with a stick blender , blend until combined and pasty.
6. Panade should look like this. Store in fridge.
7. Remove sausage pieces from fridge and attach large die.
8. Grind 2/3rd of the mixture with the large die.
9. Attach small die to sausage attachment.
10. Grind the remaining 1/3 of the mixture
11. Combine both mixtures.
12. Add Panade to meat mixture.
13. Mix well and until mixture has a tacky feel.
14. Add Pistachios, Cherries and Bourbon to meat mixture
15. Fold gently until combined.
16. Spray a terrine mold with water and layer the mold with plastic wrap. Leaving enough plastic wrap hanging over the sides by 4inches
17. Add your meat mixture to the top line of the terrine mold.
18. Cover with plastic wrap.
19. Place lid on top of mold and add to your water bath. Water should go to the top of the mold. Just high enough where water won’t seep in.
20. Circulate at 165f for about 2 1/2hrs or until internal temperature reads 158 degrees.
21. Remove terrine from water bath. Remove lid.
22. Let cool slightly. Next and this is optional, cut a piece of cardboard to place on top of mold and lay weights to press meat. This will give the appearance more visually appealing of the terrine after its cooled and sliced.
23. Chill overnight. Remove weights. Remove terrine from mold, slice and serve.

Finishing Steps