1 hare, cut into pieces
1 stick (8 Tbsp)4 oz (100 g) butter
1 parsley sprig
1 thyme sprig
3 bay leaves
4 peppercorns
salt
stock or water
2 oz (50 g) mushrooms, sliced
1 thick slice of bread, soaked in milk
2 egg yolks
6 tablespoons brandy or Madeira
pepper
1 stick (8 Tbsp)4 oz (100 g) butter
1 parsley sprig
1 thyme sprig
3 bay leaves
4 peppercorns
salt
stock or water
2 oz (50 g) mushrooms, sliced
1 thick slice of bread, soaked in milk
2 egg yolks
6 tablespoons brandy or Madeira
pepper
method
1. Melt 40 g (1 1/2 oz) of the butter in a frying pan and fry the hare pieces until they are lightly browned on all sides.
2. Transfer them to a saucepan, packing them in closely. Add the parsley, thyme, 2 of the bay leaves, the peppercorns and salt and just cover with stock or water.
3. Bring to the boil and simmer gently for 2 to 3 hours or until the hare is very tender.
4. Drain the hare, reserving the liquid, and take the meat from the bones. Chop the meat. Strain the liquid.
5. Melt 15 g (1/2 oz) of the remaining butter in the frying pan and fry the mushrooms for 3 minutes. Add to the hare meat.
6. Squeeze the slice of bread to remove the excess milk and add to the mixture. Mince or blend to a smooth puree.
7. Moisten the puree with a little of the reserved liquid, then beat in the remaining butter, the egg yolks, the brandy or Madeira, salt and pepper.
8. Put the remaining bay leaf in the bottom of a pate dish and spoon in the hare mixture.
9. Smooth the top, then cover and steam for 3 hours.
10. This pate will keep for several weeks in the refrigerator.
2. Transfer them to a saucepan, packing them in closely. Add the parsley, thyme, 2 of the bay leaves, the peppercorns and salt and just cover with stock or water.
3. Bring to the boil and simmer gently for 2 to 3 hours or until the hare is very tender.
4. Drain the hare, reserving the liquid, and take the meat from the bones. Chop the meat. Strain the liquid.
5. Melt 15 g (1/2 oz) of the remaining butter in the frying pan and fry the mushrooms for 3 minutes. Add to the hare meat.
6. Squeeze the slice of bread to remove the excess milk and add to the mixture. Mince or blend to a smooth puree.
7. Moisten the puree with a little of the reserved liquid, then beat in the remaining butter, the egg yolks, the brandy or Madeira, salt and pepper.
8. Put the remaining bay leaf in the bottom of a pate dish and spoon in the hare mixture.
9. Smooth the top, then cover and steam for 3 hours.
10. This pate will keep for several weeks in the refrigerator.
serving amount
serves 6 - 8
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