Paleo Classic Country Terrine
Indulge in the timeless flavors of a "Paleo Classic Country Terrine," a rustic pâté-style dish crafted to fit your paleo lifestyle. This hearty recipe combines finely ground pork shoulder, chicken liver, and aromatic herbs like thyme and parsley to create a rich, savory terrine with natural, wholesome ingredients. Wrapped in smoky bacon and baked to perfection, this dish is layered with texture and flavor, complemented by the subtle nuttiness of almond meal as a grain-free binding agent. Its preparation includes a bain-marie for even cooking and an overnight chill to achieve the perfect set. Serve this elegant yet approachable dish as a cold appetizer or a star centerpiece at your next gathering, paired with paleo-friendly pickles or a crisp salad. Ideal for entertaining or meal prep, this protein-packed terrine is as visually stunning as it is delicious. Perfect keywords: paleo terrine, country-style pâté, chicken liver terrine, rustic appetizer, grain-free dish.
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Recipe Information
Ingredients
- 500 grams Pork shoulder
- 200 grams Chicken liver
- 150 grams Bacon
- 1 large Carrot, finely diced
- 1 medium Onion, finely chopped
- 2 cloves Garlic clove, minced
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 large Egg
- 50 grams Almond meal
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Coconut oil
- 2 leaves Bay leaf
Instructions
Preheat your oven to 180°C (350°F). Line a 1.5-liter terrine dish or a loaf pan with bacon strips, leaving some overhanging to fold over the top.
In a large skillet, heat coconut oil over medium heat and add the diced carrot, chopped onion, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
Mince the pork shoulder and chicken liver together using a meat grinder or a food processor until coarsely ground.
In a large mixing bowl, combine the ground pork and chicken liver mixture with the sautéed vegetables, chopped thyme, chopped parsley, egg, almond meal, salt, and black pepper. Mix thoroughly to combine.
Spoon the mixture into the prepared terrine dish, pressing down to remove any air pockets. Fold the overhanging bacon over the top and place the bay leaves on top.
Cover the terrine tightly with foil and place it in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the terrine dish to create a water bath.
Bake in the preheated oven for 1.5 hours. The internal temperature should reach 75°C (165°F).
Remove the terrine from the oven and allow it to cool slightly. Then, press the terrine with a weight or heavy object and refrigerate for at least 4 hours or overnight to set.
To serve, slice the terrine carefully with a sharp knife. Enjoy cold with a side of Paleo-friendly pickles or a salad.
Nutrition Facts
Calories |
2945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.9 g | 267% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 1439 mg | 480% | |
| Sodium | 7504 mg | 326% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 12.5 g | ||
| Protein | 214.5 g | 429% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 402 mg | 31% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3809 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
