Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Hare Pate.


    Posts : 955
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Hare Pate.

    Post  Admin on Sat Aug 25, 2012 8:42 pm


    1 hare, plus blood and liver
    2 cloves
    glass of brandy
    1lb of minced pork
    1 lb fat bacon strips
    1 teaspoon crushed thyme
    1 teaspoon mixed herbs
    6 cloves garlic
    1 dessertspoon olive oil
    Pinch of ground nutmeg
    2 bay leaves
    Salt and black pepper
    pt red wine or port


    Make a marinade by mixing together the oil/port, wine, brandy, herbs, nutmeg, thyme and crushed cloves.

    Cut the meat of the hare away from the bones, and marinate for 24 hours.

    Mince the hare and liver and mix with the pork, marinade, blood and seasoning.

    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 2 hours 3 hours at 150o before turning out of terrine.

    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.

    N. B. This pate will keep well in a deep freeze for a considerable period

      Current date/time is Wed Dec 12, 2018 6:34 pm