Hare pate (terrine cle lievre)

1 serving


Cut the parts of the hare separated to make the pate into pieces and put in a saucepan, add red wine, garlic, bay leaf, part of the marjoram or chabera and speck (setting aside a few thin slices). Don't salt. Cover the pan and cook the meat over a low heat for about 45 minutes. Cool, separate the meat from the bones and run it along with the lard through the meat grinder. Add more to taste marjoram or chaber, garlic melted in a mortar, black pepper, salt, a little grated lemon or orange zest (if necessary) and nutmeg. Put the deposited thin slices of speck on the bottom of a large clay bowl (or two small ones), put minced meat from hare meat and lard on it. Top with slices of speck and pour in about half the liquid in which the hare was prepared. Coat with a piece of oiled paper, cover the bowl with a lid, put it in a saucepan with water and place in a previously rather well-heated (up to 150 ° C) doo-hawk for 1-2 hours, depending on what size of the bowl. When the pate is ready, cool it, pour melted pork fat or butter on top, tightly cover it with foil or oiled paper and put it in the cellar or refrigerator. The pate can be served either for a snack with slices of toasted bread or as a main course with baked potatoes and various salads.