Wine Enthusiast tapped Matthew Fritz, executive chef of Rainbow Ranch Lodge in Gallatin Gateway, Montana, to talk about his innovative efforts in the kitchen and beyond.Recipe courtesy Matthew Fritz, executive chef of Rainbow Ranch Lodge, Gallatin Gateway, MT..
Wild Boar Terrine with Port and Northwest Cherries – Rainbow Ranch Lodge
1½ pounds lean, boneless wild boar leg or shoulder, cut into 1-inch dice
8 ounces pork fat back, cut into 1-inch dice
1 ounce kosher salt
1 teaspoon freshly ground white pepper
2 grams pink salt (optional)
1 cup dried tart cherries, soaked overnight in 1½ cups Port
1 tablespoon minced shallots
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
10 paper-thin slices prosciutto
Preheat an oven 300°F.
Combine diced boar meat, fat back, salt, white pepper and pink salt in a bowl and place on sheet tray. Place in freezer for 30 minutes until partially frozen.
Drain cherries, reserving Port liquid and dice cherries. Take reserved Port liquid, place into saucepan and reduce by half, cool mixture and reserve.
Grind the meat and fat mixture through a ½-inch die into a bowl set in ice. Add reserved Port reduction, shallots, rosemary, thyme and cherries and combine well. Make a small patty out of the mixture and cook in a sauté pan to check seasoning, adjust if necessary.
Line a traditional 1.5-liter terrine mold with plastic wrap, making sure to leave enough overhanging plastic wrap to fold over the top of the terrine. Line the mold with the thinly sliced prosciutto, hanging the prosciutto over the side on top of overhanging plastic wrap. Fill the mold with the terrine mixture, making sure to avoid any air pockets. Fold over the prosciutto and the plastic wrap over the top of the mold and cover with the terrine lid or aluminum foil.
Place the terrine in a hot water bath, in a preheated 300°F degree oven and bake until an internal temperature of 150°F degrees is reached. Remove terrine from water bath, cool to room temperature, then refrigerate overnight. Serves 8.
Which wines on the Rainbow Ranch Lodge wine list do your guests typically prefer
California blends like Orin Swift Cellar’s Papillon or Ken Wright Cellars’ vineyard-designated Pinot Noirs.
