Hare Pate Recipe

By TogAdmin Published: April 5, 2013



    1. Make a marinade by mixing together the oil/port, wine, brandy, herbs, nutmeg, thyme and crushed cloves.
    2. Cut the meat of the hare away from the bones, and marinate for 24 hours.
    3. Mince the hare and liver and mix with the pork, marinade, blood and seasoning.
    4. Line the bottom and sides of the terrine with the strips of fat bacon. Put the mixture into the terrine and place the bay leaves on top. Cover with strips of fat bacon and tin foil. Cook for 2½ hours – 3 hours at 150o before turning out of terrine.
    5. Remove bacon strips and bay leaf. Wrap in greaseproof paper and oil and keep in refrigerator for at least a week before using, not forgetting to remove from refrigerator 12 hours before serving.
    6. N. B. This pate will keep well in a deep freeze for a considerable period.
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