Pàté de Lièvre

By corlear

This pàté can also be made with rabbit.

Ingredients

• 2 lbs. of the raw flesh of a hare
• 3 lbs. of fat bacon
• 2 onions
• parsley
• 3 liqueur glasses of brandy
• salt
• black pepper
• a bay leaf
• some bacon rashers

Preparation

Step 1

Mince together 2 lbs. of the raw flesh of a hare with 3 lbs. of fat bacon, 2 onions, and parsley; add 3 liqueur glasses of brandy, salt and black pepper, and knead them all together until they are well amalgamated.

Take one large or several small earthenware terrines, fill them with the mixture, place on top a bay leaf, some bacon rashers and a piece of waxed paper. Cover the dishes. Put them in a bain-marie into a slow oven and cook 1 hour for the small terrines, 2 hours for the large. If covered with a thick layer of melted lard, and a piece of wax paper and stored in a cool place, they will keep for months.