Pass the bacon without rind, hare meat, calf's liver, sliced
onions and garlic cloves through the meat grinder and mix
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.
ingredients - info
250 gr unsalted bacon
250 gr hare meat
250 gr calf's liver
2 dl game stock
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
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.
pepper and salt
4 cloves of garlic
red balsamic vinegar
4 gelatin leaves