Black Bear Shank and Foie Gras terrine

Chef

Preparation	5h 30'
Difficulty	Easy
Game	Boar
Calories	600 - 700
Activity	M 61’ F 84’
People	4
Wine pairing	Barolo DOCG

Ingredients

G 750 Black bear (or wild boar) shanks
N 1 Cup red wine
N 6 garlic cloves
N 1 large white onion
N 3 large carrots
N 1 bunch thyme
G 400 Foie Gras Lobe
Game stock to cover
Black pepper to taste
Salt to taste

Kcal 674*
*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Place all ingredients, except the foie gras, in large pot or slow cooker and braise for 4-5 h or until meat falls off the bone. Pick tender meat from bone in small pieces, set aside.
Strain liquid and return to the heat, reduce until thick and concentrated (roughly by 2/3). When liquid has become thick, add just enough back to picked meat to coat and season, set aside.
For Foies Gras, bring lobe of Foie up to room temperature and separate the two halves.
Using needle nose pliers, remove the veins from the foie gras. Season the foie gras heavily with salt and black pepper, place on a baking tray and bake at 375° F (190° C) just until it looks like a stick of melting butter, roughly 7-9’. Remove from the hot tray to stop the cooking process, set aside on a new tray.
Line a terrine mold or baking dish with cling film. Place a desired layer of the glazed, shredded bear meat evenly in the bottom of the mold, pressing the meat together firmly.
Cut and place a layer of the seasoned, cooked goose liver on top of the bear firmly.
Place top layer of remaining bear meat on top of foie gras, distributing evenly and firmly.
When done filling the desired dish, cover with saran rap, once again press firmly on top of terrine to ensure all layers are pressed together. Place in fridge overnight. Turn the terrine out of the dish by pulling on the plastic wrap, remove the plastic wrap and cut desired slices.

Black Bear Shank and Foie Gras terrine

Ingredients

Preparation

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