Ingredients
Instructions
- Clean and cut all meats into small cubes ensuring to remove any sinew or tough membranes
- Mix the wild boar meat pork fat and liver in a large bowl
- Add the chopped onions garlic and all the seasonings
- Pour in the red wine and mix thoroughly
- Pass the mixture through a meat grinder using a medium grinding plate
- Fill the sterilized jars leaving about 2 cm headspace at the top
- Clean the rims of the jars carefully and seal with the lids
- Place the jars in a large pot with water reaching 3/4 up the sides of the jars
- Bring the water to a boil and process the jars for 3 hours maintaining a steady boil
- Remove jars carefully and let them cool completely
- Check that all lids have sealed properly by pressing the center they should not flex
- Store in a cool dark place for at least 2 weeks before consuming
- Once opened store in the refrigerator and consume within 5 days
Author : ChristineAitel1
Author
(Visited 29 times, 1 visits today)
Cette présentation artisanale est un véritable trésor culinaire! Le pâté de sanglier en bocaux, c’est l’essence même du partage et de la tradition.