Ingredients for 8 persons :

• 1 kilogram young wild boar shoulder,
• 350 grams pig shoulder,
• 100 grams of country bacon,
• 25 grams of mixed dried forest mushrooms,
• Parsley,
• 3 eggs.

Marinade :

• 75 centilitres of Alsatian Riesling,

• 3 centilitres cognac or brandy,

• 3 shallots,

• Salt,

• Pepper,

• 4 spices.
  
  
  Mode of preparation :
  
  - Cut half of the meats in slices, other half in cubes for the forcemeat.
  - Marinate separately during 24 hours.
  - Before chopping the meat in cubes, add soaked mushrooms, the eggs, the parsley,
  - Grease a terrine with butter.
  - Lay out in layers the forcemeat, the slices of meat, the bacon cut in fine slices,
  - Cover the terrine, cook in a bain-marie in the oven at 180 ° (Thermostat 6) during 1hour 30.   
  - Once cooked pack down the paté with a small plank supporting a weight. 
  - Let cool in the refrigerator and flow with some jelly (1/4 of litre approximately).
  - This paté can be easily kept during several days in the refrigerator. 

Serve with jelly, sweet an sour gherkins, with bitter-sweet cherries or grapes. 

Advised wine:  Black Pinot of Leon Beyer, Eguisheim. 

And have a nice meal !!