Country Pate With Boar

This is a chunky, rustic pate that's perfect as an appetizer or an easy dinner with cheese and salad. It's best prepared in advance and refrigerated 1 to 2 days before serving to let the flavors develop. Serve with cornichons, Dijon-style mustard and fresh French baguette or peasant bread.

Makes 20 servings

2 tablespoons unsalted butter, plus extra for greasing terrine

1 pound ground pork shoulder

1 pound ground boar shoulder

3/4 pound bacon, coarsely chopped

1 medium yellow onion, finely chopped

3 garlic cloves, minced

2 teaspoons salt

2 teaspoons plus 1 tablespoon coarsely ground black pepper

2 teaspoons dried thyme

1 teaspoon allspice

1/2 teaspoon ground coriander

1/2 teaspoon ground cloves

2 large eggs, lightly beaten

1/3 cup heavy cream

1/3 cup Calvados brandy

1/4 cup shelled pistachios

1/4 cup dried cranberries

Coarsely ground peppercorns for garnish

Preheat oven to 350 degrees.

Melt butter in a skillet over medium heat. Add onion and saute until translucent but not brown, 6 to 8 minutes. Combine pork, boar and bacon in a large bowl. Add onion, garlic, salt, 2 teaspoons pepper, thyme, allspice, coriander and cloves. Mix thoroughly.

Combine eggs, cream and Calvados in a small bowl. Add to meat and mix well.

Butter a loaf pan or terrine. Press one-third of the meat into the terrine. Sprinkle evenly with half of the pistachios and cranberries. Press another third of the meat into the terrine. Top with remaining pistachios and cranberries. Cover with remaining meat. Sprinkle 1 tablespoon black pepper over top. Cover terrine tightly with foil and place in a baking pan. Pour boiling water into the baking pan until halfway up the sides of the terrine. Bake in oven until meat thermometer inserted in the center reads 155 degrees, about 2 hours.

Remove from oven and remove terrine from the water bath. Place a terrine press over the pate (or a cutting board with cans on top) and cool completely. Transfer to refrigerator and let sit 1 to 2 days with weights before serving.

To serve, unmold pate. Scrape off any congealed fat. Cut in slices, 1/2 inch thick. Sprinkle with additional peppercorns if desired.