This week we are seeking the name of the country where this terrine is often made with game shot at traditional local meets, or boar.
12oz wild boar or venison
6oz chicken livers
6oz pork fat
2oz pistachio nuts
6 juniper berries, crushed
2 bay leaves
1fl oz kirsch
2fl oz white wine
2 cloves, ground
Milled salt and pepper
Cut eight slices from the boar meat and finely chop along with the rest of the meat and fat. Place in a bowl and season.
Sprinkle with juniper, paprika and cloves. Add the kirsch and wine and marinate for 24 hours. Add the pistachios and then pack half the mixture into a terrine pan. Cover with the boar slices and then add the remainder of the mixture.
Decorate the top with bay leaves and tightly cover. Place the pan in a deep dish half filled with water and bake at 150ºC for 75 minutes.
Allow to cool and then chill.
Local cheeses include the hard cheese Emmental and the soft cheese Vacherin Mont d'Or, which was originally sold in a spruce-wood box.
In this country a number of languages are spoken, and a similar number of culinary influences are paramount.
Time and chocolate are exports of international fame.
Made from blends of Pinot Noir and Gamay, Dôle is a local red wine normally appreciated by lovers of French Beaujolais.