Galette du Boucher – Tourte à la Viande Sanglier & Cèpes | Recette Maison (réédition)
Today, I'm sharing my Butcher's Galette, a true country-style meat pie made with wild boar and porcini mushrooms. A rustic, hearty, and flavorful recipe, perfect for lovers of traditional cuisine and forest flavors. 🔪 Main Ingredients • Minced wild boar meat • Porcini mushrooms • Onions • Homemade spices • Puff pastry • Egg for glazing 🕐 Baking time: 35-45 minutes at 180°C (350°F) 👉 Subscribe to Cochonnailles et Régalade for more homemade recipes, cured meats, and artisanal preparations. #Butcher'sGalette #MeatPie #WildBoar #Porcini Mushrooms #HomemadeRecipe #TraditionalCuisine #CochonnaillesEtRégalade
▶︎
Burgundy Parsley Ham – Traditional Recipe & Authentic Taste
▶︎
How a Master Butcher a Breaks Down a Forequarter of Beef
▶︎
Carpaccio de Daurade 🐟
▶︎
Boulangère artisanale à Ladray (Arêches-Beaufort)
▶︎
BRINED PORK ROAST – 4.2.1 SSV Method | PERFECT Results
▶︎
Saucisson Maison
▶︎
My Golden Retriever Heals a Terrified Rescue Kitten in Just 3 Meetings!
▶︎
Lord of the Sausages | Traditional German Street Food | Berlin Germany
▶︎
Fiorentina: How to Fry a 2kg Steak at One of the Oldest Trattorias in Florence
▶︎
This isn't just gyros, it tastes like a holiday in Greece
▶︎
SANGLIER À L’AIL DES OURS – Version Pâques | Goût Sauvage & Fondant
▶︎
Faire son PÂTÉ 🐷
▶︎
GÉRARD PHILIPE EST MORT À 36 ANS SANS SAVOIR CE QUI LE TUAIT
▶︎
Michelin Beef Pie at Home
▶︎
The brutal fall of the Paul empire
▶︎
BÉRET BASQUE 🐖: ce saucisson sans peau en forme de camembert : Notre 1er essai 😊
▶︎
Inside a 600-Year-Old Italian Bakery That’s Still Alive with Tradition | Antico Forno Santa Caterina
▶︎
Easter Pâté en Croûte – Pork, Morels & Wild Garlic | Festive Recipe
▶︎
ANDOUILLETTE À LA FILELLE – Attempt, Failure… and Successful Reconversion!
▶︎