Wild boar terrine with chestnuts and cranberries

Preparation

1. Wash the chestnuts and plunge into salted boiling water for 15 minutes without peeling them. Chop the parsley, shallots, garlic and chestnuts all together either with a knife or in a mixer.
2. Take a large bowl and place your minced meat (kindly given by your butcher) , add the chestnut mix , cranberries , salt, pepper, and add whisked eggs with the cognac. Mix the ingredients.
3. Pre-heat your oven to 250 °C .Smother the sides of the terrine with barding fat and place the meat mix inside. Make sure to press down the stuffing, then cover the lot with the barding fat and draw crosses on top.
4. Place in the oven in a bain-marie, and then turn down the heat to 180°C and leave to cook for 2 hours. Once cooked, take out of oven and leave to cool before putting the terrine into the refrigerator for 24 hours minimum before eating. The longer you leave your terrine , the easier it will be too cut.