Pass the bacon without rind, hare meat, calf's liver, sliced
onions and garlic cloves through the meat grinder and mix
until homogenous.
Season with pepper, salt, zipped thyme and rosemary,
crushed juniper berries, nutmeg, cloves, a glass of Cognac,
game stock and a dash of balsamic vinegar. Add a few slices
of old bread without crusts, soaked gelatin leaves melted in a
little warmed stock and the eggs. Mix everything again.
Spray an earthenware terrine with olive oil and place the
bacon slices in it, leaving enough of them to cover the top.
Spoon the filling into the tureen and cover with the bacon
pieces. Cover the terrine with the lid.
Place the terrine in a preheated oven at 185°C for 1 ½ hours
au bain-marie.
Remove the lid from the terrine, place a sheet of baking paper
on top and a heavy weight, such as an old iron, on top. Let
cool completely under weight in a cool place and then put the
terrine in the frig for at least a few days before using.
Remove the hare pâté from the terrine, cut into slices and
serve with garnishes of your choice and inspiration.
hare pâté
pepper and salt
juniper berries
cloves
nutmeg
4 cloves of garlic
2 onions
red balsamic vinegar
4 gelatin leaves
stale bread
2 eggs
250 gr unsalted bacon
250 gr hare meat
250 gr calf's liver
bacon fat
2 dl game stock
Cognac
thyme
bay leaf
rosemary
Pass the bacon without rind, hare meat, calf's
liver, sliced onions and garlic cloves through
the meat grinder and mix until homogenous.
Season with pepper, salt, zipped thyme and
rosemary, crushed juniper berries, nutmeg,
cloves, a glass of Cognac, game stock and a
dash of balsamic vinegar. Add a few slices of
old bread without crusts, soaked gelatin leaves
melted in a little warmed stock and the eggs.
Mix everything again.
Spray an earthenware terrine with olive oil and
place the bacon slices in it, leaving enough of
them to cover the top. Spoon the filling into the
tureen and cover with the bacon pieces. Cover
the terrine with the lid.
Place the terrine in a preheated oven at 185°C
for 1 ½ hours au bain-marie.
Remove the lid from the terrine, place a sheet
of baking paper on top and a heavy weight,
such as an old iron, on top. Let cool completely
under weight in a cool place and then put the
terrine in the frig for at least a few days before
using.
Remove the hare pâté from the terrine, cut into
slices and serve with garnishes of your choice
and inspiration.
hare pâté
pepper and salt
juniper berries
cloves
nutmeg
4 cloves of garlic
2 onions
red balsamic vinegar
4 gelatin leaves
stale bread
2 eggs
250 gr unsalted
bacon
250 gr hare meat
250 gr calf's liver
bacon fat
2 dl game stock
Cognac
thyme
bay leaf
rosemary
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
