1 hare
1 onion
salt
pepper
pinch of grated nutmeg
200 ml (1/3 pint) red wine
1 egg, beaten
6 streaky bacon rashers, rinded and stretched
fiour and water paste
1 onion
salt
pepper
pinch of grated nutmeg
200 ml (1/3 pint) red wine
1 egg, beaten
6 streaky bacon rashers, rinded and stretched
fiour and water paste
method
1. Remove the hare meat from the bones and mince it with the onion.
2. Add salt, pepper, the nutmeg, wine and egg and beat well.
3. Line an earthenware terrine with 4 of the bacon rashers.
4. Spoon in the hare mixture and smooth the top, then cover with the remaining bacon rashers.
5. Put the lid on the dish and seal with the flour and water paste.
6. Place the dish in a roasting tin of hot water and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 1/2 hours.
7. Leave to cool before unsealing.
2. Add salt, pepper, the nutmeg, wine and egg and beat well.
3. Line an earthenware terrine with 4 of the bacon rashers.
4. Spoon in the hare mixture and smooth the top, then cover with the remaining bacon rashers.
5. Put the lid on the dish and seal with the flour and water paste.
6. Place the dish in a roasting tin of hot water and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 1/2 hours.
7. Leave to cool before unsealing.
serving amount
serves 8-10
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
