Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 hare
2 breasts of pigeons
2/3 c dry white wine
1/4 c cognac
4 juniper berries
2 shallots
1 oil for frying
1/4 lb pork fat
1 ts dried thyme
1 egg
1 fine sea salt
1 black pepper
1 lb thin slices of pork fat/
1 unsmoked streaky bacon
8 oz cooked ham, in 1 cubes
1 unflvrd gelatine,
1 gherkins bay leaf

Remove all the meat from the hare and place it together with the skinned,
boned and lightly beaten pigeon breasts in a bowl. Add the wine, and Cognac
and crushed juniper berries and leave to marinate in a cool place overnight
or for 48 hours if possible. Turn the meat frequently.Drain the meat and
pat dry. Strain the marinade and reserve the liquid. Preheat the oven to
190-C/375-F/Mark 5. Slice the shallots and saute them lightly in oil.
Reserve 5-6 large pieces of hare, and the pigeon breasts and cut into
strips. Mince (grind) the rest of the hare meat, the shallots and pork fat.
Add the thyme, marinade, beaten egg and salt and pepper to taste, and mix
well.

Line a terrine dish with the thin pork fat or bacon. Stretching the fat
thin can be done easily by holding it down on a board, and running the back
of a carving knife across it. Spread the minced (ground) mixture on the
bottom of the terrine, then place strips of marinated hare, pigeon and ham
on top. Continue adding layers of the minced (ground) mixture and hare,
pigeon and cubes of ham. Make sure that the last layer is the minced
(ground) mixture. Cover with a layer of fat and the lid. Cook in a bain
marie (a roasting pan with 5 cm/2 inches of water will work just as well)
for 1 1/4-1 1/2 hours.

When cooked, the terrine will have shrunk from the sides of the dish.
Pierce the terrine with a skewer: if there is no trace of blood and the
juices run clear the terrine is done.

Remove the lid, place a weight on top and cool, preferably overnight,
before serving. Sometimes we pour off the juices, thicken them with a
little aspic powder or gelatine and pour them back over the terrine before
cooling. The flavour of the terrine improves if kept for 3-4 days before
serving.

Before serving, remove the top layer of fat and decorate with gherkins and
a bay leaf. Source: Wild Game Cooking, Rosendale Press Ltd

,N0^00000
,N0^00000
,N0^00000

-----

Browse by categories